Raspberry “Cheeze” Cake

 Ingredients

Crust

• 1 Cup Pitted Dates
• 1 Cup Walnuts
• Pinch of Celtic Sea salt

Cheezecake Filling

• 2 Cups cashews – soaked & drained.
• ½ cup mineral or filtered water
• ½ cup of maple syrup
• ½ cup melted coconut oil
• ½ tsp vanilla extract
• 2 Tbsps. lemon juice
• 2tsps vanilla bean paste (or extract if no paste on hand)
• Pinch Celtic Sea salt.

Berry Sauce/Drizzle

• 2 Cups of fresh or frozen raspberries (Use any berry you like here)
• 1/3 cup maple syrup
• Pinch Celtic Sea salt.

Instruction

1. Soak cashews overnight, or at least 30 minutes if using a high-speed blender.
2. In a food processor, puree dates, walnuts, and salt until sticky and finely textured.
3. Press mixture into the bottom of a 10-inch pie dish and freeze for 15 minutes, until firm and chilled.

Cheezecake Filling:

In a high-speed blender or food processor, combine soaked and drained cashews, butter, maple syrup, melted coconut oil, vanilla extract, lemon juice, vanilla bean paste, and salt. Blend on high until smooth and creamy.

Raspberry Drizzle:

In a small pot, combine raspberries, maple syrup, and a pinch of salt. Simmer over low heat, stirring occasionally, until reduced by half (5–10 minutes).

1. Spread the cheesecake filling evenly over the chilled crust.
2. Drop raspberry puree on top and swirl with a skewer or toothpick. Reserve extra puree for serving.
3. Freeze for 1 hour or until firm.
4. Before serving, let cheesecake sit 5 minutes, slice with a warmed knife, and drizzle with reserved raspberry puree.