Raw raspberry cheesecake
Time to make: 30 minutes + time to set Serves: 12
1 cup almonds
¼ cup desiccated coconut
2 cups cashew nuts, soaked for at least 3 hours
½ cup maple syrup, honey or liquid sweetener of choice
¼ cup Natava Superfoods Coconut Oil, melted
1 cup raspberries
Juice of 1 lemon
Place all the base ingredients inside a highspeed blender and process until the ingredients start to stick together.
Press the mixture onto a lined baking tray and place in the freezer.
Drain the cashew nuts and process in the blender, then add the rest of the filling ingredients and blend until smooth.
Remove the base from the freezer and pour the filling evenly over it. Set in the freezer for at least three hours.