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Raw Honey Walnut Cheesecake

Serves 12.


    The ultimate raw cheesecake is a snap to make thanks to inherently creamy raw cashews. While this recipe takes a bit of time to create, it’s mostly hands-off. Garnish with sliced fresh strawberries or your favourite fruit.


    Tip: Make snack-sized cheesecakes in paper-lined muffin tins; they’re perfect for packed lunches or plated desserts.


    Raw Honey Walnut Cheesecake


    • 1 cup (250 mL) raw walnuts
    • 1 cup (250 mL) packed Medjool dates, pitted
    • 1/2 tsp (2 mL) ground cardamom
    • 1/4 tsp (1 mL) sea salt
    • 2 cups (500 mL) raw cashews, soaked overnight, drained and rinsed
    • 1/2 cup (125 mL) liquefied coconut oil
    • 1/2 cup (125 mL) raw honey
    • 2 tsp (10 mL) lemon juice
    • 2 tsp (10 mL) vanilla extract


    Per serving:

    • calories342
    • protein6g
    • fat25g
      • saturated fat10g
      • trans fat0g
    • carbohydrates29g
      • sugars21g
      • fibre2g
    • sodium52mg



    Line 7 in (18 cm) tart pan with a removable bottom with parchment paper. For crust, in food processor, pulse walnuts until finely chopped, almost a flour. Add dates, cardamom, and salt; pulse until a ball forms and mixture is sticky. Firmly press into prepared pan. Clean food processor.


    In cleaned food processor, pureu0301e cashews until mostly blended. Add remaining filling ingredients and pureu0301e until smooth and creamy, 1 to 2 minutes. Smooth onto prepared crust and refrigerate for at least 12 hours.


    Before serving, run knife around outside of pan and unhinge pan. Slice and serve. Store in refrigerator for a few days or freeze for up to 2 months.


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    This recipe is part of the Raw—and Wonderful! collection.



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    Roasted Artichokes with Serrano Ham and Marcona Almonds

    Roasted Artichokes with Serrano Ham and Marcona Almonds

    Artichokes can be somewhat intimidating. But once you’ve made your way past its spiky exterior and removed the thistlelike choke, there lies a tender heart with a sweet flavour. The meaty bases of artichoke leaves are also edible and make perfect dipping vehicles to scoop up sauce or, in this case, a stuffing with just a touch of Spanish serrano ham and Marcona almonds. Artichokes take a bit of care to prepare—and to eat—but they present a wonderful opportunity to slow down and savour flavourful ingredients. Don’t be afraid to use your hands! How to clean an artichoke Fill a bowl large enough to accommodate artichokes with water. Cut a lemon in half, squeeze the juice into water, and drop lemon halves into water. Cut a second lemon in half and set it aside. You’ll use this to brush the artichoke as you trim it to prevent the blackening that occurs as the artichoke is exposed to oxygen. You can also rub your hands with lemon, which will stop your hands from blackening. Wash and dry your artichoke. Remove tough leaves around the base of the stem by pulling them away from the body of the artichoke, rubbing artichoke with lemon as you do so. With serrated knife, cut through artichoke crosswise, about 1 in (2.5 cm) from the top. Rub exposed part with lemon. With kitchen shears, remove spiky tips of remaining outer leaves. Use peeler to remove small leaves near the stem and the tough outer layer of the stem. Rub peeled stem with lemon. Using serrated knife once more, cut through artichoke lengthwise, severing the bulb and stem. Again, rub all exposed parts with lemon. Use small paring knife to cut around the spiky, hairlike choke and then use spoon to scoop it out. Rinse artichoke quickly under water and then place in bowl of lemon water while you prepare the remaining artichoke.