Friday, January 29, 2010
Fabulously Rawsome Cheeze Cake :)
1 1/2 cups pecans
1/2 tsp sea salt
1/2 cup dates, pitted
1/4 cup shredded coconut
3 cups cashews
3/4 cup lemon juice (from about 6 lemons)
3/4 cup agave nectar
3/4 cup coconut oil
1tbs vanilla extract
1/2 cup water
1) In a food processor, process the pecans and salt until the nuts are in small pieces. Slowly add the dates, processing until well-combined.
2) "Flour" the bottom of a pan with the shredded coconut. (Recipe says springform, I used metal cake pan. Use whatever you happen to find, though it should be deep.) Spread the pecan/date mixture evenly over the coconut, pressing to make the bottom "crust."
3) Blend all filling ingredients together until kreamy, and spread over the crust. Place cake in freezer for at least 3 hours.
4) Once frozen, remove cake from the freezer. Transfer to a serving plate, and let sit in fridge for an hour before serving.