Goji Berry Cheesecake
Crust
- 1 cup pecans
- 6 medjool dates – pitted and coarsely chopped
- Optional – add a pinch of sea salt and cinnamon
Place walnuts in food processor and process until broken down and then add dates. Press into spring form pan
Filling
- 3 cups macadamia
- 1/3 cup agave
- ¼ cup lemon juice
- ¼ cup coconut oil (in liquid form- let it sit out)
- ½ tsp vanilla
- ¼ cup Ionized Alkaline Mineral Water (maybe more)
Blend all the filling ingredients in blender or food processor until smooth. Add more water if necessary. May take a few minutes to become smooth. Pour into crust and place in freezer for several hours until firm and good enough to cut. Remove from spring pan and let thaw if completely frozen. Sprinkle goji berries on top before serving.
Recipes by: Lauren Golen, Raw Food Chef
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