Raspberry Raw Cashew Cheesecake with Cacao Nibs

Season: All

Prep time: 25 minutes

11 - 12 hours with soaking and setting


Filling

2.5 cups cashews

1/4 cup coconut oil

1/4 cup water, filtered

1/2 cup maple syrup

1/2 cup lemon juice

1 pt. fresh organic raspberries

(frozen is ok)

1/8 tsp. sea salt

1 tbsp. vanilla paste

1/4 tsp. almond extract (optional)


Crust

1 cup pitted dates (medjool dates if available)

2 cups raw almonds

1/16 sea salt

1/4 tsp. vanilla or almond extract

1 tbsp. water

Line the bottom of a 6” spring pan with parchment paper, including around the sides. (This will make a taller more dramatic cake)


Use a 9” spring pan for a shorter but larger cake. Both work well.


For the filling - Soak raw cashews for 8 hours or overnight in filtered or spring water. Drain, and pat dry in a single layer.


Combine all the ingredients in a good quality food processor and blend for 5-7 minutes,. (It takes that much time for a creamy texture. ) Do not rush this.


Crust - Put all the ingredients, except water in a food processor and pulse several times until well blended. Add 1 tbs water and mix until fully combined.


Assembly - Place the crust ingredients in the lined pan and press down until even all around.


Pour in cashew mixture and smooth with a small rubber or offset spatula. make sure the cake is even all around.


Sprinkle cake with cacao nibs in whatever decoration pleases you.


Place cake in freezer for at least 2-3 hours. When removed from freezer place a few raspberries and some herbs on top.


Take out for 15 minutes before serving.

©2018 by Laurie Richardone

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