Impress your guests with this grain-free and dairy-free cheesecake. Luscious layers of raspberry filling piled high on top of a sweet crumbly crust make this a delicious end to every meal!
Ingredients
Crust:
½ cup almonds
½ cup Medjool dates, pitted
1 tbsp honey, melted
¼ tsp sea salt
Filling:
1 ½ cups cashews (soaked overnight)
⅓ cup coconut oil, melted
⅓ cup honey, melted
1 teaspoon vanilla extract
Juice of 2 lemons
1 cup raspberries
Instructions
Combine the almonds, dates and sea salt in a food processor or blender and pulse until they become a crumbly texture (test the crust by spooning some out and rolling it in your hand, if the ingredients hold together its perfect)
Scoop out the mixture into the bottom of a spring-form pan (if you don’t have a spring-form pan, use a pie plate lined with plastic wrap)
Press firmly, making sure that the edges are well packed and that the base is even throughout
Rinse the food processor/blender
Combine the raw cashews, lemon juice, vanilla extract, coconut oil and honey in the food processor or blender, blend on high until smooth
Pour ⅔ of the mixture into the spring form pan and smooth the filling over the crust with a spatula
Add the raspberries to the remaining filling and blend on high until smooth
Pour the rest of the filling into the spring form pan and smooth with a spatula
Cover the "cheesecake" with plastic wrap and place in freezer until solid, about 3-5 hours
To serve, remove from freezer 20 minutes prior to eating
Recipe by Cave Girl in the City at http://cavegirlinthecity.com/paleo-raspberry-cheesecake/