Raw Raspberry Cheescake

Sunday is my day to indulge and although I enjoy eating with the season raspberries are always in season in my kitchen. Right now they are hard to find so for this recipe I had to use organic frozen ones but they still tasted great. This recipe is vegan, paleo and gluten free -what more can you ask for a guilt free pleasure!! I had left over filling and made raspberry bars too. Enjoy and make some love in the kitchen with this one.

Raw Raspberry Cashew Dreamcake

 Crust1/2 cup raw almonds (pecan or walnuts will also work)1/2 cup soft Medjool dates1/4 tsp sea salt Filling1.5 cups raw cashews, soaked for at least 5 hours, overnight is bestjuice of 2 lemonsthe seeds of 1 whole vanilla bean (or 1 tsp alcohol-free vanilla extract)1/3 cup raw coconut oil, melted1/3 cup agave nectar (or honey if not vegan)1 cup raspberries (thaw completely if using frozen) 1. Place nuts and dates in a food processor with sea salt and pulse to chop until they are to your desired fineness (process a finer crust longer than a chunky one). Test the crust by spooning out a small amount of mixture and rolling it in your hands. If the ingredients hold together, your crust is perfect. Scoop out crust mixture in a 7” spring-form pan (if you don’t have a spring-form pan, use a pie plate lined with saran wrap), and press firmly, making sure that the edges are well packed and that the base is relatively even throughout. Rinse food processor well.2. Warm coconut oil and agave nectar or honey  in a small saucepan on low heat until liquid. Whisk to combine.3. In the most powerful food processor / blender you own (you decide which one has the most torque) place all filling ingredients (except raspberries) and blend on high until very smooth (this make take several  minutes please use patience). If you have a Vita-Mix, absolutely use it!!!!4. Pour about 2/3 (just eyeball it, you can’t make a mistake!) of the mixture out onto the crust and smooth with a spatula. Add the raspberries to the remaining filling and blend on high until smooth. Pour onto the first layer of filling. Place in freezer until solid.5. To serve, remove from freezer at least an hour prior to eating. Run a smooth, sharp knife under hot water and cut into slices. Serve on its own, or with fresh fruit. Store leftovers in the fridge!Serves 8-10. Enjoy, Claudia Recipe from  New Roots