No-Bake raspberry vegan cheesecake. Click for the recipe
Note: you can soak the cashews up to 24h prior to using them. Simply take a big bowl, fill with he nuts and filtered water. Have in mind that the nuts will soak up water so leave room for that.
Take your food processor, add the almonds and shredded coconut. Pulse them until you've a flour-like texture.
Add the other ingredients for the crust and mix again.
Take a 8 inch cake pan and line with parchment paper. Press the crust evenly into the pan and put in the freezer while making the cream layer.
Note: I've used my blender for the filling to get this super creamy texture.
Drain and wash the cashews. Add to your blender along with the other ingredients to the filling. Blend well.
Pour the cashew layer into your cake pan and freeze the whole cake for at least 6 hours. Preferably over night. Remove from the freezer one hour prior to eating. This cake holds up to 6 months once its frozen.