Vegan Raspberry Cookie Crust Cheesecake
- 8 Dark Chocolate Sea Salt Cookies (see link above)
- 1 cup raw cashews, soaked in water at least 4 hours
- juice of 1 lemon
- ¼ cup coconut oil
- 2 tbs agave
- 2 tsp vanilla extract
- ½ cup raspberries
- dash of salt
- optional-shredded coconut
- Use a blender or food processor to pulse cookies until they are crumbled.
- Use your hands to press crumbs into bottom of pie dish.
- Rinse
and drain cashews. Blend all remaining ingredients together in blender
until completely smooth. Pour into pie dish and spread until even.
Sprinkle coconut flakes around edges (if using).
- Place in refrigerator (or freezer to speed it up) for at least 4 hours to let cheesecake set before serving.
.jpg)
0 commentaires: