I am amazed at how fast time flys. It is 2009. Happy New Year to everyone. I am hopeful about this year that it will be the best year ever!
We spent the first day of the year with our dear friends Kristin, Wim and Emily. Kristin made a fabulous dinner for everyone. You have to try the mango wraps and thai salad from Matthew Kenney's book Everyday Raw. It is amazing. Kristin....you did a fabulous job. We loved it. We were Rawkin' the Night Away!
For dessert I made a Raspberry Cheesecake. Here is the recipe:
2 cups pecans
1/4 cup almonds
pinch sea salt
4 tbl agave
2 tbl cacao nibs
1 tsp vanilla
2 cups cashews, soaked
1 1/2 cups raspberries
2 lemons, juiced
2 tbls alcohol-free vanilla extract
1/2 cup coconut oil
dash of sea salt
2 cups raspberries
4 tbls agave
1/2 lemon, juiced
Optional: 1 pint of raspberries to line bottom edge of pie pan
Crust: Process nuts and salt until ground. Add agave, cacao nibs, vanilla and process until mixture sticks together. Press mixture into an 8 inch spring form pan. Place into freezer while making filling.
Filling: Blend all ingredients together except coconut oil until creamy. Then add coconut oil and blend again.
Assembly: Place raspberries along the edge of the pie pan. Pour filling into ontop of the crust and the raspberries along the edge. Smooth top with spatula. Place in freezer for 3 hours to set or overnight.
Sauce: Blend ingredients. Place raspberries on top of slice of cheesecake, pour sauce over top and serve.