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Here is another raw vegan cheese cake recipe that came in on my Twitter feed. I haven't tried it yet myself, but since I am getting ready to go to Camp I thought I would just pass it along now...
It is written up by blogger Lea King, (picture left) who blogs at
The Leaking Llama-- Lea is a mom to a new little babe. She writes:
"Ok, so for those of you who know me, I am NOT vegan by any means. I do like me some meat and dairy. However, since the a/c has been broken, I have had to be creative. Thus, the raw food kick lately. Here is a little something I whipped up last week. It still needs some tweaking, but will do for now.
Crust:
3 cups raw pecans
5 medjool dates
1/4-1/2 cup agave nectar
Process pecans in a food processor until they are finely ground, but not forming butter. Add the dates and process until they are finely chopped. With the machine running, add the agave nectar. I didn't measure this, so add it until you can press the mixture together and it holds together nicely. Press this into a spring-form pan that has been greased with coconut oil. Set aside.
Filling:
1 1/2 cups raw cashews
Meat from 1 thai coconut
1/4 cup fresh coconut water
Approx. 1/2 cup agave nectar
Vanilla (extract or scraped vanilla bean)
Process the cashews until they are finely ground. Add the rest of the ingredients except agave nectar, and process until mixed thoroughly. With the machine running, add the agave nectar (again, I didn't measure, so add until it's sweet enough to your liking). Pour into the pan and spread over crust.
Topping:
1/4 cup raw carob powder
Agave nectar
Add agave nectar to carob powder until thin enough to drizzle over the cake.
Sprinkle with fresh raspberries and chill in the refrigerator for at least one hour.
DO NOT drop the entire cake upside-down on the carpet like I did. 
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