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Easy Vegan Raspberry Cheesecake | The Movement Menu
Ingredients
- Crust
- 2/3 cup pecans
- 1/3 cup walnuts
- 6 Medjool dates pitted
- 1/4 cup unsweetened coconut flakes
- pinch sea salt
- Filling
- 2 cups raw cashews soaked in boiling water for 1 1/2 hours
- 1/3 cup pure maple syrup or honey
- 1/2 cup canned coconut milk full fat, please!
- 1/4 teaspoon sea salt
- 2 1/2 tablespoons coconut oil at room temperature
- 2 tablespoons lemon juice
- Topping
- 1 cup raspberries
- 3 tablespoons honey or maple syrup for vegan
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