I made this incredible raw vegan cheesecake yesterday. Normally I hate these kind of substitute recipes (why raw & vegan when I could just have cheesecake?!) but this was SO GOOD.
1 cup pistachios
1 packed cup pitted dates
Blend together, press into a lined springform pan and freeze for 1-2hrs.
2.5 cups raw cashews, soaked overnight
1/2 cup coconut oil
1/3 cup lemon juice
rind of 1 lemon
1/3 cup coconut sugar (or whatever sweetener you like)
1 cup frozen raspberries
Blend everything except the raspberries until very smooth. Press two thirds of the mixture onto the frozen base. Blend the raspberries with the rest of the mixture and smooth on for the top layer. Freeze for 4 hours, and place in the fridge for 1 hour before eating. Amazing!