VEGAN RASPBERRY CHEESECAKE

Crust:

1/2 cup oatmeal

1/2 cup almonds

1/2 cup walnuts

5-6 dried apricots or dates

1 tbsp coconut oil

pinch of salt 

Cheesecake layer:

1 1/2 cup raw cashews soaked over night or at least 4 hours then drained

1/2 cup organic coconut milk

2 tbsp agave syrup

1/4 cup lemon juice 

1 tbsp lemon zest 

1 vanila bean or 2 tsp vanilla extract) 

pinch of salt 

Raspberry layer:

600g frozen raspberries mostly thawed

juice of half a lemon

3 tbsp chia seeds

1 or 2 tbsp agave syrup (depends how sweet are the raspberries)

 

  • in the food processor pulse the nuts, oatmeal, apricots, coconut oil, pinch of salt until crumbly
  • line a loaf pan with parchment paper then press the crust to the bottom and place in the freezer to firm up
  • in the blender mix drained cashews, coconut milk, agave syrup, lemon juice, lemon zest, scraped seeds of vanilla bean (or vanilla extract) and pinch of salt until completely creamy (it will take about a minute or so)  then pour over the crust and place back in the freezer for at least an hour 
  • in the blender mix raspberries, lemon juice, chia seeds and agave syrup until smooth
  • once the cheesecake layer is frozen, pour over raspberry mix and place back in the freezer for at least 3 hours or overnight
  • when ready to serve take the cheesecake out of the freezer and let it thaw for about 20 min before cutting in and slicing

ENJOY!