My altered recipes: raw keylime pie and raw blueberry cheesecake

Raw Key Lime Pie
From Choosing Raw by Gena Hamshaw.

Makes One 9-Inch Pie (I made four ramekins)

Crust Ingredients

2 cups cashews (from Oh She Glows: half cashews/ half oats)
1⁄2 cup shredded, unsweetened coconut
1 cup pitted dates
1⁄8 teaspoon sea salt

Filling Ingredients

1 large Hass avocado, pitted and peeled
1 1⁄2 cups raw cashews, soaked in water for at least 2 hours and drained
1⁄2 cup melted coconut oil
1⁄4 cup freshly squeezed lime juice
1⁄2 cup maple syrup (instead of syrup, I used 1/2c of organic applesauce and 1 tsp of coconut nectar)
1 teaspoon vanilla extract
Pinch sea salt
1 tablespoon lime zest (optional)

1. To make the crust, add the cashews, coconut, pitted dates, and sea salt to your food processor, fitted with the “S” blade. Process until the ingredients are mixed and broken down well, and they stick together when you collect a small handful and squeeze.

2. Press the crust ingredients evenly into the bottom of on oiled, 9-inch springform pan.

3. Blend the filling ingredients together in a high-speed blender or food processor until silky smooth. Spread the filling over the crust and use a spatula or inverted knife to make the top very smooth.

4. Chill the pie in the freezer for an hour, then transfer it to the fridge and let it set for another 3 hours, or overnight. Cut into slices and serve.

Alternatively, you can make four tartlets in place of one pie.

Cover and store the pie in the fridge for up to 3 days, or in the freezer for up to 10. If you freeze the pie, defrost the slices in the fridge for several hours before serving.

Raw Blueberry Cheesecake

Prep time: 10 Minutes

Yield: Makes 12-16 Servings

Crust Ingredients:

• 2 Cups Slivered Almonds
• 1 Cup Pre-Soaked Dates
• 1/2 Cup Unsweetened Shredded Coconut
• Zest of 1/2 a Lemon
• Juice of 1/2  a Lemon

Cheesecake Layer Ingredients:

• 2 1/3 Cups Pre-Soaked Cashews
• 1/4 Cup Coconut Oil
• 1/4 Cup Agave Nectar, Maple Syrup or Honey (I used coconut nectar)
• 1 Tsp Vanilla Extract
• Juice of 1/2 a Lemon
• (I also added 1/2 c of apple sauce to make this layer creamier)

Blueberry Topping Ingredients:

(Changes: My topping is just crushed and cooked blueberries, nothing else.)

• 1/2 Cup Blueberries (Extra for topping – fresh or thawed frozen blueberries for the top is really pretty)
• 1/4 Cup Agave Nectar, Maple Syrup or Honey
• 1/4 Cup Coconut Oil

Directions:

1. First, pre-soak cashews and dates separately overnight.
2. Spray an 8×8 baking dish with a healthy non-stick oil.
3. Place all crust ingredients into your food processor and pulse until dough-like.
4. Add dough into your baking dish and press down evenly.
5. Place all cheesecake filling ingredients into your food processor and blend until completely smooth (stopping to scrape down the sides).
6. Layer on top of your crust evenly.
7. Place all blueberry topping ingredients into your food processor and pulse until mixed.
8. Layer on top of your cheesecake layer evenly.
9. Place all ingredients in the freezer covered with saran wrap for 4 hours-overnight.
10. Remove from freezer, cut into squares and top with fresh blueberries if desired.
11. Serve and enjoy!