Carrot Cheesecake

My friend, award-winning celebrity raw food chef, Chef BeLive, shared this customized recipe he made for a private client. Being the gracious person that he is, he shared it on his Facebook page. This was one of many carrot based recipes he created for them and this is the one I’m sharing with you at this time…..

Here’s what you need:

* High powered blender or food processor 

* Springform pie pan 

Here’s what you do:

Spread 2 TBS coconut evenly in the pie pan.

Crust:

(In Food Processor)

1 cup soaked almonds

1/4 teaspoon good salt (Himalayan, Celtic, Sea)

2 TBS chopped carrots

1/4 tsp cinnamon

1/4 cup soaked dater or 3 Tbs coconut palm sugar or 2 TBS agave

1/2 tsp ground vanilla or extract

Pulse it (on and off) until it is a crumby and place evenly inside springform pie pan and set aside.

Filling:

4 1/2 cups soaked truly raw cashews

1/2 cup soaked macadamia nuts

1 1/2 cup cold pressed coconut oil

1 cup chopped carrots

1/2 cup raw coconut syrup or agave

1/4 teaspoon good salt (Himalayan, Celtic, Sea)

3/4 tsp cinnamon

1/4 tsp ground vanilla or extract

2 TBS lime juice

Blend extremely well until it’s really creamy then pour in onto crust evenly.

Topping:

1/2 cup chopped carrots

1/4 teaspoon good salt (Himalayan, Celtic, Sea)

1/2 cup coconut syrup or agave

1/4 tsp ground vanilla or extract

Add toping onto the top of cheesecake and create designs if so desired, then place it in the freezer for 4-5 hours to set. When sharing, I highly suggest adding the topping sauce to every piece that gets served.