This is my interpretation of a New York cheesecake. I’ve swapped the traditional cream cheese for a delicious mixture of cashews, coconut, and vanilla.

You will need to make this cake in 2 steps, and give yourself 24 hours to complete it, since you will need to soak the cashews for at least 2 hours or overnight and will need freezing time for the cake as well.

First make the crust and the “cheese" layers. Once those steps are complete, place the cake in the freezer for four hours or more. The final step is to make the topping and pour it over the chilled cake. You can serve the cake immediately or refrigerate it for up to a week. But I recommend eating it now!

Serve this to the most finicky eater and watch them become a raw food convert! – Veronica

Serving Size: 6 People

• Crust Ingredients:

  • 1 cup slivered almonds
  • 1 cup walnuts
  • 1 cup pre-soaked pitted dates (soaked in water overnight)
  • 1/4 tsp. sea salt
  • 1 tsp. real vanilla extract

  Cheesecake Layer Ingredients:

  • 3 cups pre-soaked cashews (soaked in water overnight)
  • 1⁄4 cup organic coconut oil
  • 1⁄4 cup coconut nectar
  • 1 tsp. real vanilla extract
  • Juice of 1⁄2 a lemon

  Caramel Sauce Ingredients:

  • 1 cup pre-soaked pitted dates (soaked in water overnight)
  • 3 tbsp. coconut nectar
  • 2 tbsp natural almond butter
  • 1/4 tsp. organic sea salt
  • 2 tbsp. coconut oil
  • 1 1/2 tsp. vanilla extract