Raw Lemon & Raspberry Cheesecake
Sugar free. Dairy free. 100% wholefoods recipe. And it’s a cheesecake?! Treat your tastebuds to this delicious dessert!
Preparation: Soak 3 cups of raw cashews for a minimum of 6 hours. Your base and filling will then set in the refrigerator for 4 hours.
Ingredients: Base
1 1/2 cups of raw macadamias 1/2 teaspoon sea salt 1/2 cup dates 1/4 cup coconut
Blend until it forms a dough-like consistency. Then, press into the base of a round cheesecake tin.
Filling
3 cups raw cashews (soaked for 6 hours min.) 3/4 cup fresh lemon juice 3/4 cup honey 3/4 cup coconut oil 1 vanilla bean 1/2 cup water
Blend until smooth and creamy. Add a little extra water if you need to for it to blend properly. Now pour it over the base and place in the freezer to set for approximately 4 hours.
Topping
2 cups of fresh or frozen raspberries 1/2 cup of dates (Topping as desired)
Blend together into a sauce. You can either serve the topping fresh on the side of each slice, or pour it over the top and freeze.
Amazing! Enjoy!
