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Desserts

Pleasey cheesecake

Pleasey cheesecake
Los Angeles Times

Diva Dompe and Amanda Brown pad barefoot around Dompe's rickety house in the sun-soaked hills of Echo Park, preparing a "cheesy" vegan sauce of cashews, garlic, olive oil and lemon juice to mix with spiraled zucchini noodles. Once the concoction ... Read more

Total time: 20 minutes, plus chilling time | Serves 10 to 12

Crust

  • 1 1/2 cups raw macadamia nuts
  • 1/4 teaspoon sea salt
  • 1/2 cup pitted dates
  • 1/4 cup shredded coconut, plus extra for dusting the tin

Step 1Process the nuts, sea salt, dates and coconut in a food processor until the mixture is coarsely ground and clumps together; over-processing will make the crust too oily. Dust an 8-inch pie tin with coconut shreds, then firmly press the mixture into it to form the crust.

Filling and assembly

  • 3 cups raw cashews
  • 1 cup lemon juice (from about 6 lemons)
  • 3/4 cup agave nectar
  • 3/4 cup raw coconut oil
  • 2 vanilla beans, seeded (discard the pods)
  • Water
  • Prepared crust

Step 1In a high-powered blender, puree together the cashews, lemon juice, nectar, coconut oil and vanilla seeds until smooth and creamy (the mixture should pour easily from the blender). Add a little water, up to one-fourth cup, if needed, to thin the consistency.

Step 2Pour the filling into the crust and refrigerate, uncovered, until set.

Note: From Crops and Rawbers. Agave nectar and raw coconut oil are available at many health food stores and well-stocked supermarkets. Amanda Brown enthusiastically encourages experimentation (with ingredients as well as punctuation): "Top your pie with great organic, fresh, summer fruits in season! berries make the best toppers! go crazy with raw cacao powder for a choco-cheesecake, or switch up nuts for a different type of crust. totally up to you! buy organic! experiment! go raw!".

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