In my continued search for the perfect tasting & textured raw vegan “cheesecake” I put this one together last night. I drew on a couple of recipes, using some of my own fave ingredients (chia seed gel) and substituting a date-nectarine-coconut pudding I’d made a couple of nights before for the date paste that was called for in another recipe’s pie crust. It is unlikely that you will have all the ingredients for this raw vegan creation on hand, but it is really worth making as a project for a potluck or dinner with your mother-in-law. It is very “wow” and healthy. INGREDIENTS 5 C. raw organic/natural almonds, soaked for 5-8 hours, husked so they look like “blanched almonds” 2-4 T. Chia seed gel (put 2-4 T. Chia seed in a jar with a cup or more of filtered water, stir, and let gel for about 15 minutes before using. Store extra in fridge with lid on.) 5 T. date paste or something like it made from soft, ripe medjool dates (pitted) Pinch of Celtic Sea Salt 1 C. organic Lemo
Living the Green Life