Raw Vegan Frozen Raspberry Cheesecake

This is my go to raw vegan cheese cake recipe. It’s not too sweet, with just a wonderful freshness from the raspberries and creaminess from the soaked nuts. Once you have mastered this recipe you can easily add you own twists.

Ingredients

Base

• 60 g desiccated (shredded) coconut

• 100g almonds

• 120 g cashews

• 100 g pitted dates

• Pinch sea salt

• 2 tbsp melted cold-pressed coconut oil

Filling

• 400g cashews, soaked overnight

• 125 ml organic almond milk

• 80 ml water

• 70ml lemon juice

• 90 g honey/yacon/agave your choice.

• 2 punets of raspberries

• 1/2 tsp vanilla

Method

1. Drain the cashews. Place in a high speed blender with the rest of the ingredients.

2. Blend until smooth and thick.

3. Pour into cake tin.

4. Tap gently to remove air bubbles.

5. Freeze overnight.

6. Remove from freezer prior to serving if dessert is too hard.