Raw Cheesecake

Here’s the deal: a raw cheesecake means that all the vitamins, minerals and enzymes present in the whole foods you use to make the cake remain intact. Instead of a plateful of empty calories, you actually have a handful of fruit and nuts that are doing your body some good. Coconut oil is important in helping raw cheesecakes firm up because it solidifies at temperatures below 25 C. Cashews are also a staple because of their bland flavour. Soaking them is a pretty common practice: it neutralizes their enzyme inhibitors, makes them easier to digest and also softens them for easier blending. In this case, macadamia nuts came to the rescue and proper proportions made it so that the cake could sit at room temperature sans coconut oil without melting into a nutty mess.
Go see the recipe by Nichole March