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Raw Vegan Triple Layer Maple Nut Cheesecake

by Michele Hartranft

Garnish 

1/2 cup pecan pieces

Directions

Reserve half to sprinkle over caramel layer and the other half for the top of your cheesecake.

Crust

1 cup dates

3/4 cups pecans

¼ cup almonds

¼ cup chia seeds

1/8 teaspoon coconut oil, reserved to oil the pan

Directions

Place all ingredients except coconut oil into food processor and mix until well combined.

Oil pan of choice, I took a paper towel and rubbed the coconut oil around until evenly coated.  This will help your crust not stick to the pan when you are ready to eat your cheese cake. I used a spring form pan I found at Goodwill Thrift Store for $3 dollars as opposed to $16.50 at Fred Meyers for a brand new one.

Press crust mix into pan of choice, evenly spread it over the bottom of your pan and press into place with your fingers.  Set aside while you create the other layers.

White Cheesecake Layer

1 ½ cup cashews

½ cup lemon juice

1/3 cup coconut oil

1/3 cup pure maple syrup or liquid sweetener of choice

10 packages stevia in the raw

¼ cup water

1 tablespoon probiotics of choice

Directions

Place all ingredients into blender of choice and blend until smooth.

Pour mixture over your crust and spread out evenly with a spoon.  I then ran the back of the spoon through the mixture to leave a ridge way for the next layer to flow into.  Set aside and start your caramel layer.

Caramel Sauce

½ cup maple syrup or liquid sweetener of choice

½ cup liquefied coconut oil

1/2 cup almonds

3 dates

1 tablespoon pure maple extract

1/8 teaspoon sea salt

Directions

Combine all ingredients into blender of choice and blend until smooth.

Pour Caramel layer over first cheesecake layer.

Garnish caramel layer with 1/4 cup pecan pieces

Maple Nut Cheesecake Layer

½ cup cashews

½ cup lemon juice

1/3 cup liquid coconut oil

1/3 cup maple syrup or liquid sweetener of choice

10 packages of stevia in the raw

¼ cup water

2 tablespoons pure maple extract

1 tablespoon probiotics of choice

Directions

Place all ingredients into blender of choice and blend until smooth.

Pour mixture over your pecan garnished caramel layer, spread until smooth.

Garnish with remaining 1/4 cup pecan pieces and set in freezer until ready to eat.

If you love a frozen treat you can eat right out of the freezer.  If you want to take the chill off of your cheesecake set out for about 20 minutes to warm up before eating.

TIP:  It works best to pre-cut this cheese cake when frozen solid and then store until ready to eat.  This way it holds its shape and keeps all of the layers together.  This recipe take a few steps to prepare and is well worth it with each bite.  It is a very rich decadent dessert, when you slice the cheesecake it is safe to say you can cut it in half again and will still probably be satiated!!!