Dairy-Free Thanksgiving? Try this Delicious Raw Vanilla ‘Cheezecake’ with Orange Berry Sauce!

Ingredients: 

Filling:

• 2 cups cashews
  
  
• 1 tablespoon full-fat coconut milk
  
  
• ¼ teaspoon vanilla powder
  
  
• 8 tablespoons Yacon, organic honey or coconut nectar
  
  
• 8 teaspoons fresh lemon juice
  
  
• ½ teaspoon vanilla paste
  
  
• ⅛ teaspoon sea salt, finely ground
  
  
• 1 large orange, juiced (no pulp)
  
  
• ½ teaspoon orange zest
  
  

Nut Crust: 

• 1 cup hazelnuts
  
  
• 1 cup pitted, moist Medjool dates
  
  
• ¼ cup raw cacao powder
  
  
• 2 tablespoons coconut oil
  
  

Sauce:

• ⅓ cup fresh orange juice
  
  
• 4 tablespoons 100% berry jam of choice such as raspberry or boysenberry
  
  
• 3 cups ripe strawberries
  
  
• Lemon juice to taste
  
  
• 3 dates
  
  

Instructions: 

Nut Crust:
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[*]Line the bottom of a pie tin or an 8-10 inch pan with wax or parchment paper. Grease the sides with some coconut oil.

[*]Place all of your crust ingredients into in a food processor and pulse until it sticks together well.

[*]Press the mixture into the pan and smooth it out all around and even it out with your hands.

[*]Freeze for about 30 minutes while you prepare your filling of choice.

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Filling:
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[*]Blend cashews, coconut milk, vanilla powder, sweetener of choice, and lemon juice in a high-speed blender.

[*]Add the remaining filling ingredients.

[*]Blend 2 minutes on high until very creamy.

[*]Pour on top of your crust of choice.

[*]Freeze for 6 hours.

[*]Remove 30 minutes prior serving.

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Sauce:
7. Blend all sauce ingredients in a high-speed blender until thoroughly incorporated.
8. Pour on top of your filling after it has been sitting in the freezer for 30 minutes. Then return to the freezer for the remaining time.
9. Enjoy!
 
Raw or baked crust of your choice.