Raw Vegan Cheesecake

Recipe based on a recipe by Blogilates

Crust:

• 2 cups raw walnuts
• 1/2 cup dates, pitted

Filling:

• 3 cups raw cashews (soaked overnight)
• 1/2 cup agave nectar
• 1/4 cup lemon juice
• 1 teaspoon vanilla extract
• 3/4 cup coconut oil, melted

Raspberry Sauce:

• 1/2 bag frozen raspberries
• 4-6 dates to taste
• 1/4 cup agave or more to taste and thickness desired

For crust, pulse walnuts and dates in food processor until you get a crumb like texture. Press into a pie pan.

For filling, blend all ingredients together in food processor until light and smooth. Pour into pie pan and place in the freezer for at least 3 hours.

About 10 minutes before you serve your cheesecake, blend all the ingreidants for sauce in the food processor until you get the consistency you want.

Cut a slice and top with sauce. Serve.