Persimmon Cheesecake

Ingredients

Crust

• 1½ cup dates
• 1½ cup walnuts
• Pinch of salt

Filling

• 2 cups raw cashews soaked overnight
• 2 tbsp coconut oil melted
• 1 tsp vanilla extract
• 2 tbsp maple syrup
• 3 limes juiced juiced
• Pinch of salt

Persimmon Topping

• 2 persimmons
• 1 tbsp maple syrup
• ½ tsp cinnamon

Instructions

Persimmon topping

1. Place nuts and figs in a blender with sea salt and pulse to chop until they are to your desired fineness (process a finer crust longer than a chunky one). Test the crust by spooning out a small amount of mixture and rolling it in your hands. If the ingredients hold together, your crust is perfect. Scoop out crust mixture in a 9” spring-form pan (if you don’t have a spring-form pan, use a pie plate lined with parchment paper), and press firmly, making sure that the edges are well packed and that the base is relatively even throughout.
2. Warm coconut oil in a small saucepan on low heat until liquid. Whisk to combine.
3. Place all filling ingredients in the blender and blend on high until very smooth (this may take a couple minutes, so be patient).
4. Pour the mixture out onto the crust and smooth with a spatula. Place in freezer for 3 hours.
5. To serve, remove from freezer 30 minutes prior to eating.
6. Top with more persimmons, pomegranate seeds and mint.
7. Run a smooth, sharp knife under hot water and cut into slices. Enjoy

Article published on http://rawfoodrecipes.com/