Easy Vegan Raspberry Cheesecake

Easy Vegan Raspberry Cheesecake

Easy Vegan Raspberry Cheesecake

INGREDIENTS

• 2/3 cup pecans
• 1/3 cup walnuts
• 6 Medjool dates pitted
• 1/4 cup unsweetened coconut flakes
• pinch sea salt
• 2 cups raw cashews soaked in boiling water for 1 1/2 hours
• 1/3 cup pure maple syrup or honey
• 1/2 cup canned coconut milk full fat, please!
• 1/4 teaspoon sea salt
• 2 1/2 tablespoons coconut oil at room temperature
• 2 tablespoons lemon juice

INSTRUCTIONS

1. Add cashews to a bowl and cover with boiling hot water. Let set, uncovered, for 1 1/2 hours. Rinse and drain thoroughly.
2. 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.
3. Combine the nuts in a food processor and pulse until you get a coarse mixture. Add the rest of the crust ingredients and pulse several times until it starts clumping up and forming together.
4. ..........
5. ..........

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