If you think this raw vegan cheesecake looks delicious, you should taste it. 

Ingredients

Crust

• 125g raw pistachio*
• 5 Tbsp. shredded coconut*
• 2 Tbsp. raw cashews*
• 2 Tbsp. pumpkin seeds*
• 2 Tbsp. melted raw cacao butter*
• 2-3 Tbsp. maple syrup*
• 2 tsp lemon juice 
• 1/8 tsp pink salt*

Cheesecake Filling

• 120g raw cashews* (soaked 4-6 hours and rinsed) 
• 120ml coconut cream
• 4 Tbsp. melted raw cacao butter*
• 2 Tbsp. lemon juice
• 2-3 Tbsp. maple syrup*
• 1/4 tsp vanilla paste
• Pinch of pink salt*

Coconut Whipped Cream

• 1 can coconut cream or full fat coconut milk (without guar gum or xanthan gum listed as an ingredient)

*available at Naked Foods

Method

1. Chill the coconut cream can in the fridge for more than 24 hours.
2.  Pulse all crust ingredients until well processed but still slightly crumbly. Press the mixture into the tin. 
3. In a high speed blender place all ingredients for the cheesecake filling and blend well until smooth. Layer the filling above the crust. Cool it in the freezer until set. 
4. Open the chilled coconut cream can, and scoop out the top of the solidified cream into a bowl. Beat the cream with an electric hand mixer until it becomes a thick whipped cream.
5. Take out the cake from the freezer and remove it from the tin. Spread the whipped coconut cream on the top. Garnish with your choice of fruits.
6. Drizzle maple syrup before eating if you like.

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