Raw Cheesecake With Lemon Essential Oil & Blueberry Topping
Dessert? Gluten-free? Vegan? It’s true! This dessert has it all, and then some. The most refreshing ingredient? Lemon essential oil. It’s a key part of this Raw Cheesecake recipe because of its flavor, but most of all, its therapeutic benefits for the body. Essential oils are more concentrated than dried herbs or extracts, so you’ll need less to pack the flavor punch. Lemon essential oil is also very uplifting to the mood, refreshing to the senses, and is a natural cleanser for the body.
- 1 cup almonds
- 1 cup walnuts
- ¾ cup dates, pitted
- 2 Tbsp. walnut oil
- ½ tsp. salt
- ½ tsp. cinnamon
- 1/2 cup raw cashews (soaked 4+ hours)
- 1/2 cup nondairy beverage (soy, rice, coconut, etc.)
- 1/4 cup maple syrup (you can also use raw honey or coconut sugar)
- 2 Tbsp. coconut oil
- 2-3 drops of lemon essential oil
- blueberries for topping
Chop almonds and walnuts in a food processor into a flour consistency. Add dates, walnut oil, salt, and cinnamon and pulse to combine. Press into bottom of 9-inch pie plate.
Soak cashews for at least 4 hours, or overnight. Drain cashews and rinse. Then add cashews, nondairy beverage, maple syrup, and coconut oil to a high-powered blender and blend until smooth.
Stir in lemon essential oil. Pour filling into crust.
Refrigerate for a few hours to set. Top with berries!