Fresh Off the press

B&P Owner Chelsea Dye Explains How to Make a Healthy Raw Cheeze Cake for the Holidays!

Check out the segment on WTOC Mid-Morning Live: 

http://www.wtoc.com/clip/13992316/blend-and-press-savannah


Cashew Cheeze Cake 

Filing: 

2 cups Soaked Cashews

1/2 cup coconut oil

4-5 oz citrus (lime/lemon)

1/3-1/2 cup agave nectar or coconut nectar

1 tsp vanilla

2 tsp nutritional yeast

1 tsp plum vinegar (or rice vinegar or ACV)

Pinch of salt


Crust: 

½ cup almond Meal

½ cup ground Flax seeds

½ cup soaked dates

Salt to taste 


Mix all crust ingredients in a food processor, pulsing gently until combined.  Then transfer to a pie crust. Gently pat the crust into a pie tin, spreading evenly.  Be careful not to over handle.  Double the recipe above if you would like a thicker crust.  


To make filling combine all ingredients in a high speed blender.  Soften the coconut oil if needed.  Pour the filing over the crust and place in freezer for up to an hour, then transfer into the refrigerator.  Keep the Cheeze cake in the fridge until shortly before eating.  Upon serving drizzle with cranberry sauce or pumpkin maple glaze. 


 Enjoy!