By Trisa K
2 cups medjool dates, pitted
2 cups raw almonds
2 cups raw walnuts
Pinch sea salt
1 ½ cups raw cashews,
½ cup pure maple syrup
1/3 cup coconut oil
½ cup coconut milk
Juice of 1 lime
¼ cup pure maple syrup
¼ cup chia seeds
Line a cheesecake pan with baking paper.
In a food processor, place the crust ingredients, excluding dates. Process until finely ground.
Place in a bowl.
Place the dates in the processor and process until smooth. Add in the nut mixture and process until the mixture sticks together in a thick paste consistency. Press the crust mixture into the bottom of the cheesecake pan.
In a blender or food processor add all of the filling ingredients. Process until smooth, and pour over the crust.
Cover the cheesecake with foil, and place in the freezer overnight.
Make the sauce 30 minutes prior to serving.
In a blender, place all the sauce ingredients and process until smooth. Pour over the cheesecake. Allow to set in the freezer for 30 minutes before serving.
Top with fresh raspberries