This delicious raw vegan dessert is made with a nutty coconut base🥥 with thick layers of vanilla and raspberry “cheesecake”!
1 cup dates, pitted
1 cup almonds, walnuts, macadamia nuts, or a combination
1/2 cup unsweetened flaked coconut
2 cups raw cashews, soaked overnight
1/2 Scoop IdealRaw Vanilla
1/4 cup coconut oil, melted
1/3 cup coconut or maple syrup
juice of 1 lemon
3/4 cup canned coconut milk
1 vanilla bean, seeds scraped out
6 oz. raspberries (Preferably fresh but can use frozen too)
Line a loaf pan with parchment paper. Set aside.In the bowl of a food processor or powerful blender, pulse dates, nuts, and coconut until the mixture comes together but still has some visible pieces of nuts for some crunch. If the mixture is too dry, add another date or a few drops of water. Press this crust into the bottom of the prepared loaf pan. Place the drained cashews, coconut oil, syrup, lemon juice and coconut milk into the food processor or blender and puree until very smooth and creamy. Stir in the vanilla bean seeds. Pour roughly 2/3 of the cashew “cream” over the crust. Press 1/3 of the berries into the vanilla cream. Place pan into the freezer. Add the remaining 2/3 berries to the food processor with the remaining 1/3 vanilla cream. Puree until smooth. Pour the raspberry cream over the vanilla layer and place back in the freezer for several hours, until completely frozen. Slice and enjoy immediately!