Yin Yang Cheese Cake
- For crust:
- oil spray
- 1 cup dates, soaked in water and drained
- 3/4 cup dry Brazil nuts
- 1/4 cup almond meal
- 1/2 teaspoon cinnamon
- dash of water or almond milk for wetness
- For cheesecake:
- 1 cup raw organic almonds, soaked
- 1 cup raw organic cashews, soaked
- 4 tablespoons agave nectar
- 1 tablespoon organic vanilla
- 3 droppers Vanilla Crème stevia clear liquid
- 3 droppers milk chocolate stevia clear liquid
- 1/2 cup plus two tablespoons almond milk
- 1 tablespoon organic lemon juice
- 1 teaspoon cinnamon
- 1/2 cup unsweetened coconut
- 3 rounded tablespoons carob powder
Spray pie plate with non-stick spray.
Combine all crust ingredients in a food processor fitted with an S-blade. Blend.
Form crust into a ball and press down into the center of pie plate, flatten into a piecrust. Place crust in dehydrator at 105 degrees for 6 hours.
Prepare cheesecake by placing all ingredients except carob in food processor fitted with an S-blade and blend until smooth. Add more almond milk for thinner batter if necessary.
To make super-fine batter, transfer batter into Vita-Mix, one cup at a time, and blend.
Scoop out half the batter and form into a half moon or yin shape in piecrust. (If doing a yin yang design you may want to set aside a tablespoon of the vanilla batter for the little circle decoration.)
Mix carob into rest of batter mixture and blend until carob is evenly distributed. Pour carob mixture into the other half, or yang, of the pie plate. (Add a little round decoration to each side with contrasting batter, if desired.)
Chill in refrigerator at least two hours before serving.