RAW VEGAN VANILLA RASPBERRY CHEESECAKE

Today I have teemed up with Cascadian Farm to bring to you this raw vegan vanilla raspberry cheesecake. I am also bringing you an important message that I would love for you to take a couple of minutes and read about.

INGREDIENTS:

• 1 cup Cascadian Farm cinnamon crunch
• 1 cup pitted dates
• 1 tbsp cacao powder
• 1-2 tbsp almond milk

Cheesecake layer

• 1 1/2 cups raw cashews
• 1/3 cup maple syrup
• 2 tsp vanilla extract
• 2-3 tbsp almond milk, if mixture is too dry

Top Layer

• 10 oz organic Cascadian Farm raspberries, defrosted
• 1/4 cup chia seeds
• 1/4 cup maple syrup

DIRECTIONS:

1. Soak the cashews in water for 1 hour. Discard the water and line a loaf baking pan with unbleached parchment paper and set aside. In a medium mixing bowl, mix the topping ingredients and let it sit for 1 hour until it thickens.
2. Place the crust ingredients in your food processor and pulse until the mixture comes together; this should take about 1 minute.
3. Press this mixture evenly onto the bottom of the prepared loaf baking pan and place it in the freezer while you prepare the cheesecake topping.
4. For full instructions : www.eatgood4life.com

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