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Raw, Vegan and gluten-free raspberry and mint cheesecake with cashew cream frosting! This recipe uses 2 x 4? spring form pans or 1 x 8?.

Author: Crystal Bonnet

Ingredients
Crust

8 dates soaked and pitted
2/3 cup raw almonds
2/3 cup oats
2 tablespoons coconut oil
2 tablespoons shredded coconut
dash of salt

Mint Filling

1 cup cashews soaked for 2 hours and rinsed
1/2 can full fat coconut milk in fridge overnight and coconut water drained
1/3 cup coconut oil
1/3 cup fresh mint
2 tablespoons agave
1 tablespoon lemon juice
1 teaspoon chlorella powder optional for color
10 drops peppermint essential oil or flavor extract
dash of salt

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Raspberry Filling

1 cup cashews soaked for 2 hours and rinsed
1/2 can full fat coconut milk in fridge overnight and coconut water drained
1/3 cup coconut oil
1/3 cup fresh raspberries
2 tablespoons agave
1 tablespoon lemon juice
1 teaspoon red beet powder powder optional for color
10 drops raspberry flavor extract optional
dash of sat

Cashew Cream Icing

1 cup cashews soaked for 2 hours and rinsed
1/3 cup coconut oil
1 tablespoon lemon juice
1 teaspoon vanilla bean powder
dash of salt
water as needed

Instructions
Crust

Place almonds and oats in the food processor and process until a flour forms and set aside in a bowl.
Place dates in the food processor and process until chunks remain.
Add almond/oat flour including the rest of the ingredients and process until a dough forms. This dough will not form into a ball but will stick together when pressed firmly.
Line the bottom of 2 x 4? spring form pans with parchment paper or 1 x 8? spring form pan.
Place dough in the bottom and press firmly with hands or a spoon.
Place in freezer to set while making the filling.

Filling

Make the Raspberry and Mint filling separately.
Place all ingredients in a high speed blender and blend until smooth.
Pour filling on top of crust and set in freezer while making the other flavor.
Once the other flavor is made pour ontop and fill pan until full.
Place in freezer for 4 hour to set.

Cashew Cream Icing

Place all ingredients in a blender and blend until smooth.
Add a little bit of water as needed to blend.
Remove cheesecakes from freezer and spread icing on or use a pastry bag to be creative!

Recipe Notes

Remove cheesecakes from freezer 1/2 hour before serving.

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