Dates and pecans process into a crust that presses into a spring-form pan, while cashews, coconut milk, agave nectar, lemon juice, and vanilla bean promise a lush, no-bake filling.
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Line 9-inch spring-form pan with parchment paper.
In food processor combine dates, pecans, coconut oil, and sea salt. Process until dough binds when pressed with fingers. Do not over-blend.
Press dough evenly into bottom of spring-form pan.
Freeze until crust is set, about 15 minutes .
Drain and rinse cashews, discarding soaking water.
In high-powered blender, puree cashews, coconut milk, agave nectar, coconut oil, lemon juice, vanilla bean, and salt. Blend until very smooth.
Decorate surface of cheesecake with droplets or lines of puree.
Using skewer or dinner knife, swirl mixture to create marbled effect.
Freeze cheesecake until solid.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
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NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
