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- Creamy Persimmon Cheesecake
- Ingredients for Pecan Crust
- 1 cup pecans (soaked overnight and dehydrated until dry)
- 1/2 cup almonds (soaked overnight and dehydrated until dry)
- 6 medjool dates
- 1 teaspoon vanilla (2 drops Medicine Flower Vanilla Extract)
- 1/8 teaspoon sea salt
- Ingredients for Cheesecake
- 6 persimmons, pulp
- 1 1/2 bananas
- 1/3 cup Irish moss paste (optional)
- 6 Tablespoons white chia seeds -dark will darken color, but can be used.
- 1 cup cashews - (soaked 2 hours)
- 4 drops Medicine Flower Vanilla Extract (or 1 teaspoon vanilla)
- 1 teaspoon lucuma powder (optional)
- 7 Tablespoons grade B maple syrup (or your fav. sweetener)
- 1/2 cup water (as needed to blend)
- 2 teaspoons lemon juice
- 1/4 teaspoon sea salt
- 1 1/4 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup cacao butter, chopped and melted
- 3 Tablespoons coconut butter (or oil)
- 1 Tablespoon psyllium husk powder (optional)Cacao ButterIngredients for Coconut Cream "Cheese" Frosting
- 1 1/4 cups young Thai coconut flesh, or shredded coconut
- 1 cup coconut water, or filtered water
- 4 Medjool dates (pitted and chopped)
- 3/4 cup cashews
- 1 teaspoon lemon juice
- 6 Tablespoons maple syrup - grade B (or your liquid sweetener
- 2 Tablespoons chia , white
- 2 teaspoons lucuma powder (optional)
- 1 teaspoons vanilla extract (3 drops Medicine Flower Vanilla)
- 4 drops Medicine Flower Caramel or Butterscotch extract
- 1/8 teaspoon sea salt
- 3 Tablespoons cacao butter, melted
- 4 Tablespoons coconut butter
- 1/4 cup pecans, chopped (optional)
View Full Recipe at Rawfully Tempting
