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Pleasey cheesecake

Time 20 minutes
Yields Serves 10 to 12
Pleasey cheesecake

Crust

1

Process the nuts, sea salt, dates and coconut in a food processor until the mixture is coarsely ground and clumps together; over-processing will make the crust too oily. Dust an 8-inch pie tin with coconut shreds, then firmly press the mixture into it to form the crust.

Filling and assembly

1

In a high-powered blender, puree together the cashews, lemon juice, nectar, coconut oil and vanilla seeds until smooth and creamy (the mixture should pour easily from the blender). Add a little water, up to one-fourth cup, if needed, to thin the consistency.

2

Pour the filling into the crust and refrigerate, uncovered, until set.

From Crops and Rawbers. Agave nectar and raw coconut oil are available at many health food stores and well-stocked supermarkets. Amanda Brown enthusiastically encourages experimentation (with ingredients as well as punctuation): “Top your pie with great organic, fresh, summer fruits in season! berries make the best toppers! go crazy with raw cacao powder for a choco-cheesecake, or switch up nuts for a different type of crust. totally up to you! buy organic! experiment! go raw!”.

If it’s entertaining, Jessica Gelt has likely covered it. Since joining the Los Angeles Times in 2003, she has written about television, music, movies, books, art, fashion, food, cocktails and more. She once played bass in a band with an inexplicably large following in Spain, and still gets stopped by fans (OK, maybe a fan) on the streets of Barcelona. She loves dive bars and very dry martinis with olives, though never simultaneously.
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