Ingredients
Crust
1/2 cup dates, pitted
3/4 cup walnuts
3/4 cup gluten-free oats (rolled or steel-cut)
1 tablespoon coconut oil
1 tablespoon raw cacao or carob powder
Cheesecake Layer
3 cups cashews, soaked for at least 1 hour
1 lemon or lime, juiced
1/4 cup pure maple syrup
1/8 cup almond or coconut milk
2 teaspoons vanilla extract
Raspberry Chia Sauce
2 cups raspberries, fresh or frozen
2 tablespoons pure maple syrup
4 tablespoons chia seeds*
Fresh raspberries to decorate, as needed
Directions
For The Crust: Blend all crust ingredients in a food processor until a sticky, crumbly mixture forms. Line an 8-inch spring-form pan with parchment paper and press the mixture evenly onto the bottom. Place it in the freezer while you prepare the cheesecake topping
For The Cheesecake Layer: Rinse and drain the cashews and throw them in the food processor or high-speed blender with the rest of ingredients. Blend until smooth and pour on top of the crust. Place back into the freezer for about 2 hours
The Raspberry Sauce: Add raspberries and maple syrup to a small pot over medium-low heat. Let it simmer for about 2-3 minutes until raspberries are soft. Remove from heat, pour in the chia seeds and stir until it thickens. Let it cool down
* Spread the raspberry chia layer evenly on top and put back into the freezer for 1 more hour
* Decorate with some fresh raspberries and enjoy. Store leftovers in the fridge for about a week or freeze for up to 3 months * If you don’t like the chia seeds, feel free to omit them and add a teaspoon of agar powder to thicken up the raspberry sauce if needed
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