Nutritional Wisdom with Carly Pollack

Raw Raspberry Vegan Cheesecake

1/2 cup raw hazelnuts
1/2 cup pitted medjool dates
1/2 tsp cinnamon
2 pinches sea salt
2 cups raw, soaked cashews
2/3 cup melted coconut oil
2 tsp pure vanilla extract
1/3 cup Grade B maple syrup
1/2 cup raspberries

Make the Crust: Line a 7-inch or 9-inch springform pan with a round of parchment paper. In a food processor, blend the hazelnuts until they resemble a crumbly flour. Add the dates, cinnamon and a pinch of sea salt. Pulse and blend until fully combined. Press tightly into bottom of prepared pan. Pop it in the freezer while preparing the filling.

Make the Filling: Blend the cashews in a food processor or blender until creamy. Add the coconut oil, vanilla extract, maple syrup and pinch of sea salt. Puree until very smooth. Add half this mixture to crust and smooth out evenly. Pop back into the freezer for 10-15 minutes. To the remaining mixture, add the raspberries and puree until smooth. Add this on top of the plain cashew mixture, spreading out evenly. Cover and freeze for at least 6 hours.

To Serve: Release the cheesecake from the springform pan and slide onto a serving plate. Let sit at room temperature for 20 minutes before slicing. Leftovers can be kept in the refrigerator (without melting!) or freezer.

8-10 servings