Lemon Cheesecake Raw Vegan
Crust Ingredients
1 ½ C. almonds (soaked 2 hours)
4 medjool dates
2 Tbsp coconut oil
⅓ C. dried shredded unsweetened coconut
Preparation
Process in food processor. Before pressing the crust into the bottom of the springform pan (or pie plate), sprinkle dried, shredded, unsweetened coconut on the bottom of the pan. Then, press in the crust. This helps prevents the crust from sticking to the pan, making each slice beautiful and easy to serve. Try a second glass plate to help press the crust.
Cheesecake filling Ingredients
3 C. cashews soaked overnight
¾ C. coconut oil
¾ C. tupelo honey
Juice and zest from Meyer lemon
dash Himalayan pink salt
Preparation
Blend ingredients in high speed blender. Pour mixture on top of crust. Tap pan to remove any bubbles.
Blackberry Sauce Ingredients
2 C. blackberries
½ C. dates or tupelo honey
Preparation
Blend in a high speed blender. Pour sauce over and freeze together or serve sauce separately.
Tags: raw