Chef Cherie Soria
FORT BRAGG, CA
Yields one 8-inch cake (12 slices)
2 1/2 cups pecans, soaked and dehydrated
1/4 cup evaporated cane juice
1/4 cup seedless raisins
2/3 cup pitted dates, packed
1/4 cup purified water
3 cups cashews, soaked 2-3 hours and drained
1 cup coconut oil, warmed to liquid
1/2 cup lemon juice
1/4 cup soy lecithin powder
2 tablespoons vanilla extract
1 pint fresh or frozen pitted cherries or blueberries, thawed
1. For the crust: Put the pecans, evaporated cane juice, and raisins in a food processor outfitted with the “S” blade, and process until the crust mixture begins to stick together. Press the mixture evenly into the bottom of an 8-inch spring form pan.
2. For the filling: Loosely separate the dates, and combine them with the water in a food processor outfitted with the “S” blade. Process until smooth. Add the cashews and coconut oil, and process again until smooth, about 8-10 minutes. Add the lemon juice, soy lecithin granules, and vanilla extract, and purée once more until the mixture is smooth and creamy.
3. To assemble the cheesecake: Pour the filling into the crust and spread it evenly.
4. For the topping: Spread the cherries over the top of the vanilla cream filling and press gently, so they are slightly pressed into the cheesecake.
5. Chill for at least 3 hours before serving.
6. Store in an airtight container in the refrigerator for up to two weeks.