RAW RASPBERRY CHEESECAKE (NO EXPENSIVE APPLIANCES NECESSARY!) [VEGAN, RAW, GLUTEN-FREE]

THIS RECIPE IS :

Dairy FreeHealthyKid-FriendlyRaw VeganSoy FreeVeganWheat Free

SERVES

12

INGREDIENTS

 Base:

• 2 cups almonds
• 1 cup dried dates
• Sprinkle of desiccated coconut

Filling:

• 3 cups chopped cashews, soaked for 2 hours
• ½ cup lemon juice
• ½ cup raw agave nectar
• ¾ cup coconut oil
• 1 tsp vanilla extract
• ½ tsp sea salt
• 1 cup fresh/frozen raspberries

PREPARATION

1. To make the base, soak the dates in some warm water for 10 minute. Squeeze out excess water then process dates and nuts in a food processor until it clumps together.
2. Sprinkle coconut onto bottom of 9” spring form cake tin. Press crust into the cake tin on top of the coconut.
3. Blend cashews, agave, coconut oil, vanilla, salt, lemon and raspberry’s together until super smooth. Pour in mixture on top of crust and smooth the top level with a spatula. Place in the freezer for a few hours before serving until firm.
4. Let cake thaw in the fridge for 15-20 minutes before serving.