Vegan Raw Cashew Cheesecake

Ingredients

• 1 1/2 cup cashews, soaked in water for at least 4 hours
• 1 cup pitted Medjool dates
• 1 cup almonds
• 1/4 cup coconut oil (melted)
• 1/3 cup lemon juice
• 1/3 cup maple syrup
• 1/3 cup coconut cream
• 1 tsp vanilla extract
• pinch salt
• berries, for topping

Steps

1. 1

   For the crust: pulse almonds and dates in a food processor until sticky and crumbly. Press firmly into the bottom of a 9-inch springform pan. Freeze while making filling.

2. 2

   Drain soaked cashews. Blend with coconut oil, lemon juice, maple syrup, coconut cream, vanilla, and salt until completely smooth and creamy (3-4 minutes).

3. 3

   Pour filling over the crust and smooth the top.

4. 4

   Freeze for at least 4 hours until firm.

5. 5

   Transfer to the fridge 30 minutes before serving to soften slightly.

6. 6

   Top with fresh berries, release from the pan, and slice.