Taking is slow and keeping it simple......

Tuesday, August 19, 2008



This is my new favorite. I like it even better then the Banana Cheesecake


1 bag Ground Walnuts (like 3-4 cups, just adjust the agave to taste)
1tsp Cinnamon or Pumpkin Pie Spice
1Tsp Coconut Butter
3 pinches Sea Salt
4 capfuls Agave

*Grease pan with coconut oil


2 ½ c Cashew Cheese
*Soak Cashews 1-4 hours
*Grind Cashews and leave out over night. Leaving out is the key!

2 small Lemons
1cup Coconut Butter
1 Vanilla Bean
1/2 cup Agave or to taste. I like it a little less sweet, because the topping is very rich.
2 pinches Sea Salt

*Put in frig to firm

Raspberry Topping

Raspberries (I put a couple of Strawberries to help with the tang)


Linda Salas said...

you can turn ANYONE raw vegan like this!

becoming whole said...

Thank you! That means a lot after seeing your blogs :)

VeganCowGirl said...

Yummy. I am trying a raw cake for a wedding I am going to tomorrow - I will totally use your post as inspiration.

becoming whole said...

Vegan Cowgirl....I would love to see a picture of your creation.

sarabethxvx said...

This looks really delicious and decadent. Great work!

becoming whole said...

Thanks Sarabeth!

Tegan the (Raw) Vegan said...

Yu-umm! I'm so glad I stumbled across your blog, especially when I saw this super-delicious looking cake :p I'll definitely be making this soon.

All your recipes are great and you are quite an inspiration! I've linked you on my blog, hope you don't mind :)

- Tegan

becoming whole said...

Thank you Tegan. Thank you for the encouragement! I haven't blogged lately, but hopefully things will settle after the holiday. I will blog soon and I hope you come back to see my future post.

Please let me know how you like the cheesecake. I am making it this week for Thanksgiving, with strawberry topping.

becoming whole said...
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