Raw Vegan Raspberry Cheesecake

Indulge in this delightful raw vegan raspberry cheesecake, boasting a creamy cashew filling infused with the tartness of fresh raspberries, all atop a nutty almond-date crust.

Ingredients:

• 2 cups raw cashews, soaked overnight
• 1 cup Medjool dates, pitted
• 1 cup almonds
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 1/4 cup lemon juice
• 1 teaspoon vanilla extract
• 1 cup fresh raspberries, plus extra for topping
• 1/4 cup coconut milk
• Pinch of salt

Instructions:

Put the dates and almonds in a food processor and pulse them until they turn into a sticky dough

To make the crust, press the almond-date mixture into the bottom of a cake pan that has been lined with parchment paper

Soak the cashews in water, then add the coconut oil, maple syrup, lemon juice, vanilla extract, coconut milk, and a pinch of salt

Blend the mixture until it is smooth and creamy

Put half of the cashew mix on top of the crust

In the blender, add the fresh raspberries to the rest of the cashew mixture and blend until the mixture is smooth

Put the raspberry cashew mix on top of the cake pans first layer

Use a spatula to smooth the top of the tin and light taps to get rid of any air bubbles

Add more raspberries to the top to make it look nice

It needs to be in the freezer for at least 4 hours to set

If its not frozen yet, take it out, cut it up, and serve