• 1 C soaked and dehydrated pecans (or any other nut)

  • 3-5 moist dates (pitted)

  • 1 TBS cocont oil


1) Pulse nuts in food processor until you have large chunks.

2) Add dates and process until you have a stick dough.

3) Place in fridge to set and make filling.


  • 1 C raw cashews (soaked for 1 hr if you don't have a vitamix)

  • 2 1/2 TBS lemon juice

  • 2 TBS coconut oil

  • 1/4 C maple

  • 1/2 tsp vanilla extract

  • 1/8 tsp salt

  • 2-3 TBS water - add a little at a time, just enough to blend.

1) Blend all ingredients until smooth.

Batter should be thick and liquid so you can pour, but not watery.

2) Pour into mini tart molds (or large spring form pan).

Chocolate Swirl

  • 2 TBS cacao powder

  • 1 TBS maple syrup

  • 1 TBS coconut oil


1) Whisk all ingredients until smooth.

You may double this recipe and blend, otherwise there might be too little liquid to make in blender.

To make swirl, drizzle chocolate in rows across top of cheese cake while BEFORE it sets.

Take a toothpick and drag vertically across horizontal rows back and forth.

Raw Vegan Cheesecake with chocolate swirl