2 cups cashews (no salt, unroasted) Soaked for a few hours or overnight.
1/4 cup coconut oil
1 tsp vanilla
1 1/4 cup raspberries
Optional: ¼ cup honey or maple syrup if raspberries are too tart (give it a taste test once it's been blended)
Discard the water the cashews were soaked in and rinse them.
To make the bottom, place the dates, walnuts, shredded coconut and cinnamon in a food processor or blender and blend away until it forms a smoother texture, but still a bit crumbly.
Press this mixture into a 9? spring form pan (if you don't have this size, just remember the smaller the pan the thicker the crust and the larger the pan the thinner the crust). Place it in the freezer and chill while you prepare the cheesecake filling.
To make the filling, place the soaked cashews, coconut oil, vanilla and raspberries in a food processor or blender and blend until smooth.
Remove the chilled bottom from the freezer and top with the raspberry cheesecake filling.
Cover and freeze until solid, several hours or overnight.
If you've frozen the cheesecake overnight you may need to let it thaw a couple of hours in the fridge. Garnish with a few raspberries!