Raw Raspberry Lemon “Cheese”cake
- Prep Time: 20 minutes
- Total Time: 4 hours 20 minutes
Ingredients
Scale
Crust:
- 1 cup raw almonds
- 1 cup dates
- 1/2 tsp. sea salt
Filling:
- 3 cups raw cashews, soaked for at least 2 hours, longer is better
- juice of 4 large lemons
- 2 tsp vanilla extract
- 2/3 cup coconut oil, melted
- 2/3 cup raw honey (Vegans use agave)
- 2 cups fresh raspberries (strawberries also work well)
Instructions
- Place nuts and dates in a food processor with sea salt and pulse to chop until they are finely processed (should stick together if you squeeze with hand)
- Scoop out crust mixture in a large spring-form pan (at least 9 inch), and press firmly, making sure that the edges are well packed and that the base is even. Place crust in freezer while you make the filling. Clean food processor.
- Warm coconut oil and honey in a small saucepan on low heat until liquid. Stir until combined
- In the food processor place all filling ingredients (except raspberries) and blend on high until very smooth (about 5 minutes). Scrape down sides as needed
- Pour about 2/3 of the mixture out onto the crust and smooth with a spatula.
- Add the raspberries to the remaining filling and blend on high until smooth. Pour onto the first layer of filling. Place in freezer until solid.
- To serve, remove from freezer 30 minutes prior to eating and top with fresh berries.
Nutrition
- Serving Size: 15-20
Find it online: https://www.thehealthymaven.com/raw-raspberry-lemon-cheesecake/