Easy Vegan Raspberry Cheesecake
INGREDIENTS
Crust
Filling
Topping
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Go to easy vegan raspberry cheesecake
Crust
- 2/3 cup pecans
- 1/3 cup walnuts
- 6 Medjool dates pitted
- 1/4 cup unsweetened coconut flakes
- pinch sea salt
Filling
- 2 cups raw cashews soaked in boiling water for 1 1/2 hours
- 1/3 cup pure maple syrup or honey
- 1/2 cup canned coconut milk full fat, please!
- 1/4 teaspoon sea salt
- 2 1/2 tablespoons coconut oil at room temperature
- 2 tablespoons lemon juice
Topping
- 1 cup raspberries
- 3 tablespoons pure maple syrup or honey
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Go to easy vegan raspberry cheesecake
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