Cashew and raspberry “cheesecake”

Cashew and Raspberry “Cheesecake”

What you’ll neeed:

Food processor

spatula

7 inch spring-form pan

Crust:

1 cup raw almonds

1 cup soft dates

1/2 tsp. sea salt

Filling:

1 1/2 cups raw cashews, soaked for at least 5 hours

juice of 2 lemons

4 oz. cashew butter

1/2 cup coconut oil, melted

2/3 cup raw honey

2 cups raspberries

Topping:

fresh nectarines, but you can use whatever fruit you have on hand!

Method:

1. place almonds, dates, and sea salt in food processor until they are ground fine enough to hold together. Scoop out the mixture and pat into the 7 inch spring-form pan. This will be the first layer.

2. warm coconut oil and honey in a pan until liquid.

3. Mix half of the warmed coconut oil and honey with cashew butter, then spread mixture over the almond and date base.

4. In your food processor, grind cashews until they start to turn into butter, add coconut oil, honey, and raspberries until a thick paste/buttery spread is created. Spread this last layer on top of the cashew butter.

5. Freeze/refrigerate for at least 30 minutes prior to serving.

6. Remove a couple minutes before serving, add sliced fruit and a sprig of mint to garnish. Enjoy!