Lemon-raspberry Cheesecake (Flour-free, Vegan, Raw)

I really love raw pies! They are beautiful, healthy, and you can even eat them for breakfast.

Today we’re cooking a stunning lemon-raspberry cheesecake. The cake is very soft, instantly melts in the mouth.

It is cooked quickly, but it turns out a very beautiful dessert. I use frozen raspberries, so I do not have to wait for the summer.

For those who do not like raspberries, I recommend replacing them with frozen red currants, and the gluten allergic people can replace the oats with coconut flakes.

Ready? Set? Let’s go cooking!

We will need: (1 average pie)

For the base

1 cup (250 ml.) of almonds

4 tbsp. of oats (or coconut flakes)

10 large dates

For filling

1 cup of cashews

60 ml. of lemon juice

4 tbsp. of agave or honey syrup

2 tbsp. of coconut oil

1/2 tsp. of vanilla extract

For berry stuffing

1/2 cup of raspberries

2 tbsp. of agave or honey syrup

2 tbsp. of coconut oil

Berries and nuts for decoration (optional)

Soak the cashews for 2-3 hours minimum.

Grind almonds and oats in the blender.

Add dates.

Put the dough in the mold.

Drain the water from cashews and grind them together with lemon juice and vanilla.

Add the oil, syrup and blend to form a cream. This can take quite some time. Do not overheat your blender!

If your raspberries are frozen, you need to defrost them a bit, otherwise when mixed with coconut oil, the latter can freeze and clot.

Mix everything for the berry filling and make a homogeneous cream.

Cover the pie with it.

Decorate with berries and nuts and put in the freezer until it freezes.

Done! Tasty, useful and beautiful!

Bon appetit!