Vegan Raw Paleo Berry Cheesecake
*YOU NEED A 10in SPRINGFORM PAN FOR THIS RECIPE*
3 1/2 cups cashews SOAKED IN WATER FOR AT LEAST 12 HOURS*
1/2 cup lemon juice
1 cup water
3/4 cup packed dates
1/2 cup coconut oil
1 cup any jam or jelly
2 1/4 cup macadamia nuts
1 cup and 2tbsp chopped pecans
1 cup and 2tbsp shredded coconut
15 pitted medjool dates
1/2 tsp salt
1 cup blackberries
1 cup blueberries
1 cup raspberries
3 tbsp Goji berries (2 more tbsp for topping)
Place 1/2 cup of shredded coconut in blender or food processor with all other crust ingredients.
Blend until the crust ingredients are finely mixed.
Place remaining 1/4 cup of shredded coconut in base of springform pan to coat it so the crust doesn’t stick to it.
Remove crust blend from blender, and place and pat crust in pan and press down gently with fingers until flat and smooth.
For cheesecake filling, blend all filling ingredients on high.
Blend filling until creamy and smooth.
Pour filling on top of crust and tap on counter and make sure there are no bubbles (jiggle the pan slightly to make sure there are no bubbles)
Freeze cheesecake for 1 hour.
Blend all topping ingredients and pour on cheesecake and freeze for five more hours.
When ready to serve, thaw cheesecake for at least 30 minutes before serving and top with additional berries.