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EASY VEGAN RASPBERRY CHEESECAKE

Thursday, February 14, 2019 Edit
Be sure to bring all of your filling ingredients to room temperature before you begin. Otherwise, your filling will not be smooth!
EASY VEGAN RASPBERRY CHEESECAKE

INGREDIENTS
Crust

  1. 2/3 cup pecans
  2. 1/3 cup walnuts
  3. 6 Medjool dates pitted
  4. 1/4 cup unsweetened coconut flakes

pinch sea salt
Filling

  1. 2 cups raw cashews soaked in boiling water for 1 1/2 hours
  2. 1/3 cup pure maple syrup or honey
  3. 1/2 cup canned coconut milk full fat, please!
  4. 1/4 teaspoon sea salt
  5. 2 1/2 tablespoons coconut oil at room temperature
  6. 2 tablespoons lemon juice

Topping

  1. 1 cup raspberries
  2. 3 tablespoons pure maple syrup or honey

INSTRUCTIONS
  • Add cashews to a bowl and cover with boiling hot water. Let set, uncovered, for 1 1/2 hours. Rinse and drain thoroughly.
  • Line the bottom of a 6" or 7" springform pan with parchment paper (cut out a circle) and lightly oil the sides to make it easier to remove once the cheesecake has set.
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