Those of you that know me would understand exactly what I mean when I say that I have never been a raw food fan. I eat a good amount of fresh salad greens from my garden, but don’t wax lyrical about raw, non-dairy versions of dairy classics.
But today I fell upon what appears to be a lovely recipe for a raw dairy-free ‘cheesecake’. The picture certainly hooked me in. I’ve made some amazing chutneys before with raw cashews, so I’m aware of their versatility when creamed up to a smooth puree.
The ingredient list (and that’s what I look at first before any decision-making as to what it may taste like) is impressive: macadamia nuts, cashews, Medjool dates, dried coconut, coconut oil, lime juice, raw agave nectar, sun-dried vanilla bean and mixed berries. You can’t go wrong with a line-up like that.
Here’s the recipe.
As soon as any of you try it out, please report back and tell me if it tastes as good as it looks.