Ingredients
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1 cup
raw walnuts
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1/2 cup
raw hazelnuts
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5
medjool dates, soaked in warm water for 5 mins
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2 1/2 cups
raw cashews, soaked for 4-8 hours
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1 1/2 cups
water
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1/2 cup
coconut water or 1/2 cup filtered water with 1 tbsp coconut water powder
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1/3 cup
maple syrup
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2 tablespoons
lemon juice
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2 tablespoons
coconut oil
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1/2 teaspoon
vanilla extract
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1 cup
frozen raspberries
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Grated dark chocolate (optional), to serve
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Grated lemon zest (optional), to serve
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Shredded fresh mint (optional), to serve
Directions
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To start, blend walnuts and hazelnuts with the dates in a food processor until nuts are small pieces and binded together by the dates.
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Press the mixture into the base of an 8" cake tin or mould that you would like the cake to set in. Try to make it as even as possible, then pop it in the freezer while you make the filling.
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Add cashews, water, coconut water, maple syrup, lemon juice, coconut oil and vanilla to a high-powered blender and blend until completely smooth. Pour into a bowl and gently fold in the raspberries.
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Remove base from freezer and pour cashew filling on top, spreading it out evenly.
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Pop the cheesecake in the freezer for 4-6 hours. Refrigerate for one hour before garnishing with chocolate, lemon zest and mint, then serve.
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