Raspberry cheesecake (vegan)

If you love raspberries, then you won't want to miss this amazing vegan, healthy, and sugar-free recipe to use up the raspberries in your Equal Food basket! This guilt-free dessert is sure to impress anyone who tries it. 😍

Ingredients:
Base:

• 200 g of almonds
• 15 pitted dates
• 1 tablespoon of coconut oil
• 2 tablespoons of cocoa powder

Filling:

• 200 g of cashews
• 1 can of coconut milk (refrigerated*)
• 1/4 cup agave nectar
• Juice of 1/2 lemon and lemon zest
• 200 g of raspberries

Topping:

• 150g of raspberries + extra for decoration
• 2 tablespoons of agave nectar

Preparation:

Cover the cashews with hot water for 2 hours or overnight. In a food processor, grind the almonds, dates, coconut oil, and cocoa powder. In a round pan lined with parchment paper, place the mixture and press firmly until smooth. Freeze.

Place the cashews, coconut milk, agave syrup, lemon juice, zest, and vanilla in a food processor. Blend until smooth. If you have trouble blending, use a little of the water you used to soak the cashews (one spoonful at a time, until you reach the desired consistency).

Place half of this filling in the round mold and freeze. To the other half, add 200g of raspberries and beat again. Add to the mold and freeze again. In a saucepan, melt the remaining raspberries with the agave syrup until they have a "jam"-like texture. Using a sieve, strain the raspberries to extract a seedless juice. Let it cool and place this layer in the mold, freezing one last time.

Leave in the freezer for 6 hours and, before consuming, let it sit at room temperature for 10 minutes. Garnish with raspberries. Enjoy!

*By leaving the coconut milk in the refrigerator, upside down, you will separate the coconut water from the fat. For this recipe, you only use the fat (the whiter part) and save the coconut water to use in smoothies!
**For this recipe, it is recommended to use a high-powered food processor.**