How toMake the Best Ever Raw Persimmon Cheesecake!
10 steps
What you’ll need
Live Spring water
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I scoop
Puradyme
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Grab a few Persimmons, 1 3/4 cup Raw Nuts, 1 1/4 cup Dried Fruit, 3 cups Soaked Cashews.
1
Soak raw cashews in water w a scoop of probiotics for 2 hours! Leave on counter to speed it up!
2
Raw Cheesecake Crust: Nuts and dried fruits! Use what you have! I’m winging it!
3
Food process until sticky with heavy pinch of Icelandic Sea salt, pinch nutmeg, and Ceylon Cinnamon
4
Crumbly, yet sticky! Add tiiiimy bit of water to processor, if needed. Push in pan, place in fridge!
5
Spiralize or thinly slice 3 medium ripe persimmons! If using Fuyu persimmons, DON’T use ripe ones!
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Juice a small lemon or 1/2 a large lemon.
7
Add drained cashews, lemon juice, and sweetener of choice into blender/processor!
8
Layer persimmon over crust, plop cheesecake filling on and smooth w icing spatula. Set in fridge!
9
Optional! Top w sliced persimmon and maple syrup drizzle!
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