Re: Chocolate Cheesecake -Raw (Living Light -Cherie) Recipe

[Guest guest]

Chef's Corner Chocolate CheesecakeMakes one 8-inch diameter cheesecakeServes 12Crust:2 ½ cups pecans, soaked and dehydrated¼ cup dried cane juice¼ cup seedless raisins1 tsp. cinnamonFilling:1 quart cashews, soaked for 3 hours and drained well¾ cup coconut oil, warmed to liquid¾ cup dates½ cup dried cane juice1 cup organic cocoa powder1 T. vanilla extract½ tsp. cinnamonTopping:10 to 12 ounce package of frozen raspberries, defrosted.1 cup soft dates, pitted.1. To make crust:Put pecans, dried cane juice, raisins and cinnamon in food processor and process until it begins to stick together. Press crust mixture evenly in the bottom of an 8-inch spring form pan

and set aside.2. To make filling:Put soaked and drained cashews in food processor along with the liquefied coconut oil and process until semi-smooth. Add remaining ingredients and puree until creamy smooth.3. To make topping:Put the raspberries and dates in a high powered blender and blend until smooth.4. To assemble:Put filling in crust and spread evenly. Spread the Raspberry date topping over the cream filling. Refrigerate for at least 2-3 hours before serving. Will last for 2 weeks if properly stored in a covered container in the refrigerator, or 2 months, in freezer.Living Light International posted it in their newsletter========= Looks great with lots of nuts. Just had to share. carolg