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Raspberry Raw Vegan Cheesecake

Yummy Mummy Kitchen
  • 320 minutes
  • Serves 1

INGREDIENTS

1 cup

Dates, pitted

1

Lemon, juice of

6 oz

Raspberries, fresh or frozen

3/4 cup

Coconut milk, canned

1/3 cup

Coconut or maple syrup

1

Vanilla bean

1/4 cup

Coconut oil

1 cup

Almonds

1/2 cup

Coconut, unsweetened flaked

2 cups

Cashews, soaked overnight or 1 hour with boiling water poured over, raw