Raw Cashew "Cheesecake""

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 8
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • place raw cashews into bowl, fill with water and let soak 5 hours.
  • chop almonds finely.
  • add almonds, dates and salt to the food processor and chop until it is a workable paste (you should be able to roll it in your hands and have it stick together).
  • using a 7 " spring form pan, spread the date/almond mixture onto the bottom to form the crust.
  • melt honey or nectar with coconut oil, whisk to combine.
  • drain cashews.
  • add cashews, lemon juice, coconut oil and honey together in a blender or food processor and blend until smooth. Be patient, this takes a while.
  • once smooth, pour approx 2/3 of the mixture into the cake pan
  • add raspberries to the remaining mixture and blend.
  • pour raspberry mixture into the pan
  • place in freezer until solid.
  • remove from freeze 30 min prior to serving.
  • garnish with raspberries.
  • optional: try this recipe with different fruits and berries. I have tried blueberries and strawberries.
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