Never gonna give you up!
Magic in minutes....ladies start your blenders!
Raspberry Cream:
-Cashews (soaked)
-Raspberries
-Lemon
-Agave Nectar
Blend on pulse until things are looking real smooth and tasting real spiritual.
You know how...
Salted Crusts:
-Almonds
-Coconut
-Raw Sugar
-Sea Salt
-Water (just a touch)
Blend on pulse. Slowly add your sea salt, you don't want it to be over-powering
Add a touch of water to hold things together, JUST A TOUCH!
Garnish:
-Fresh Raspberries
Now, cancel all your appointments and spend the afternoon indulging...
How nice!
http://www.youtube.com/watch?v=z7ZCY_NKKl4
-Little Jo Berry
Obviously this is happening,
Crust:
Almonds (finely ground)
Prunes
I found using prunes gave a softer base , more like the graham cracker ones that are typically used for cheesecake. Blend your almonds and prunes then let chill so you batter thickens. Once the batter is more firm line you cheesecake molds with your crust.
Filling:
Strawberries
Cashews (soaked)
Coconut Butter
Lemon
Ginger
Agave Nectar
Blend until creamy, you don't want any chunks. Then leave in the fridge to chill so it's easier to work with. Once chilled combine your filling with your base and garnish with some fresh strawberries.
So sweet....
http://www.youtube.com/watch?v=1lyu1KKwC74&feature=relmfu
-Little Jo Berry
