Raw Raspberry Cheesecake (Vegan, No Bake)

🧂 Ingredients

• 1 cup Almonds
• ½ cup Walnuts
• ½ cup desiccated coconut
• 1 cup Medjool dates

  pit removed
• Zest of 1 lemon
• 2 ½ cups raw cashews

  soaked overnight
• ½ cup Coconut yogurt
• ¾ cup Coconut milk
• 1 cup maple syrup
• 2 ¼ Tsp pure vanilla extract
• Zest of 1 large Lemon
• 2-3 handfuls of frozen raspberries

Instructions

• 1 Place all of the crust ingredients into a food processor and blend until the
  mixture sticks between your fingers when pressed.  If it’s not clumping
  together, add another date or two until you get the proper consistency.
• 2 Line a square baking pan or cake pan with parchment paper and place the crust
  mixture into the pan. Press down with the back of a spoon or damp fingers. Place
  the pan into the fridge whilst you make the filling.
• 3 Rinse and drain the cashews. Place all filling ingredients into a high-speed
  blender EXCEPT the raspberries. Blend until smooth and creamy.
• 4 Pour onto the crust and add raspberries, gently pushing them down into the
  filling.
• 5 Place into the freezer overnight. Take out 10 mins before serving.

Nutrition Info