Vegan Dairy Free Chocolate Raspberry Cheesecake

Ingredients

For the crust:
• 1 cup raw almonds
• 1 cup raw walnuts
• 8 medjool dates (pits removed)
• 2 T water
For the filling:
• 2 cups raw cashews (soaked overnight)
• 1 1/2 cups raspberries (I used fresh, but you can probably use frozen as well)
• 3 T lemon juice (or juice of 1 1/2 small lemons)
• 1/3 cup coconut oil (softened)
• 1/2 cup maple syrup
• 1/2 tsp sea salt
• 1/2 tsp salt
For the chocolate:
• 1 cup chocolate chips
• 1/3 cup almond milk

Instructions

• In a food processor, combine the crust ingredients. They will form into a loose dough.
• Grease a spring form pan with a little oil.
• Gently press the crust into the pan and set it in the fridge while you make the filling.
• In a food processor, combine all the filling ingredients until smooth.
• Pour the filling over the crust and set in the fridge overnight to set.
• The next day, melt the chocolate and milk using a double boiler method.
• Once the chocolate is smooth, gently pour it on top of the cheesecake. Please work quickly so the cheesecake doesn't melt.
• Spread the chocolate on top until there is an even coat.
• Place the whole thing back in the fridge to firm up.

Store this cheesecake in the fridge. It will last for about 7-10 days. Enjoy!

Read more at http://mywholefoodlife.com/2014/04/07/vegan-raspberry-chocolate-cheesecake/#rk3i5rrmXDbEqe2U.99