Raw Cheesecake Yummy

I found this recipe with rave reviews on a blog site so naturally I will be making it today.  I love cheesecake and am keeping my fingers crossed that it is as good as the reviews make it out to be.  

I will keep you posted so to speak.

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Raspberry Cheesecake

Makes: 24 slivers 

For the Crust:

2 cups raw macadamia nuts

1/2 cup dates, pitted (medjools)

1/4 cup dried coconut

For the cheese:

3 cups chopped cashews, soaked for at least 1 hour

3/4 cup lemon juice

3/4 cup honey

3/4 cup coconut oil 

1 teaspoon vanilla

1/2 teaspoon celtic sea salt (optional)

For raspberry sauce:

1 bag frozen raspberries

1/2 cup dates

DIRECTIONS

To make the crust, process the macadamia nuts and dates in the food processor. Sprinkle dried coconut onto the bottom of an 8 or 9 inch springform pan. Press crust onto the coconut. This will prevent it from sticking.

To make the cheese, blend the cashews, lemon, honey, gently warmed coconut oil (do not use microwave), vanilla, sea salt (if using), and 1/2 cup water. Blend until smooth and adjust to taste.

Pour the mixture onto the crust. Remove air bubbles by tapping the pan on a table.

Place in the freezer until firm. Remove the whole cake from the pan while frozen and place on a serving platter. Defrost in the refrigerator.

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