Vegan Lemon Raspberry Cheesecake

                                         What you'll need:

CRUST

1 C. Almonds

1 C. Walnuts

1/4 C. Cashews

 1/2 C. Dates

1 tbsp. Blue Agave Syrup

1 tbsp. Coconut oil

1/2 tsp. Sea salt

Soak nuts & dates for 1 hour. Rinse after soaking, melt coconut oil & process all ingredients together until resembles dough. shake into pie pan. Place in freezer for 1 hour. 

FILLING

3 Cans of Coconut milk

1 1/2 C. Lemon juice

Lemon Zest

1 C. Frozen raspberries

2 tbsp. Blue Agave Syrup

1 tbsp. Organic Wildflower Honey

1/2 tsp. Sea salt 

Refrigerate cans of coconut milk overnight in cans. When you open the cans of coconut milk up you will see a thick cream has separated from the coconut milk. Scoop the cream out with a spoon. In a large bowl combine all of the remaining ingredients into the cream. Adding the raspberries last. I used three raspberries and mint leaves to garnish. Refrigerate over night. Enjoy. 

Side Note: Make sure to save the remaining coconut milk for soothing and anti-aging coconut milk baths or for replacing your regular dairy milk products. 

My next post will be about what I conveniently used my coconut milk for!