Recipe created by Almond Breeze Australia
DIRECTIONS
INGREDIENTS
- 2 cups raw cashews, soaked overnight
- Juice of 1 lemon
- 1/2 cup Original Almond Breeze
- 2 tbsp honey
- 1 cup raspberries, frozen
- 1/2 cup raspberries, fresh
- 1 cup dry pitted dates, soaked overnight
- 1/2 cup raw almonds
METHOD
- Line a 6 inch round spring-form tin with baking paper. Blend the dates and almonds in a food processor and press into prepared tin. Refrigerate
- Drain the cashews and blend them in a food processor with the lemon juice, almond milk and honey until smooth. Pour cashew mixture over the crust and spread evenly
- Place frozen raspberries in the food processor and puree. Top cheesecake with puree and freeze for at least 3 hours
- Before serving, let the cheesecake warm to room temperature and decorate with fresh raspberries
Serves 8-10
Prep Time 3.5 hours + overnight soaking time