Raw Vegan Lemon Cranberry Cheesecake - cooking recipe

Ingredients

Crust
2 cups raw almonds
2 cups pitted dates, chopped fine
1/2 cup raw cacao powder
Filling
3 cups raw cashews, soaked for 3 hours
1 1/2 cups fresh cranberries
1 cup organic unrefined coconut oil
3/4 cup raw Agave
1/2 cup fresh lemon juice
1/2 cup filtered water
1 tablespoon lemon zest
1 teaspoon alcohol free vanilla extract
1 pinch celtic sea salt

Preparation

To make the crust:
Place the almonds, dates and cacao powder in your food processor until well combined.
Roll this mixture into a ball (you might need a few more dates).
Grease a 9 inch spring form pan with coconut oil.
Press the crust into the bottom of the pan and set aside.
To make the filling:
Place all of the filling ingredients into the blender and blend until rich and creamy. Feel free to taste-test now and add a little more sweetener or lemon zest, as this filling is quite tart.
Pour the filling into the spring form pan, cover with aluminum foil, and place in the freezer for at least 5 - 12 hours.
Before serving, allow the cake to defrost for an hour and then place in the fridge. To serve, remove cake from pan, cut into slices and serve with raw cashew cream and lemon zest or cranberry sauce.
**Note: because of the coconut oil this cheesecake will melt if left out in the heat. The coconut oil rises to the surface and will bead up like little pools of ice. I just picked them off when it happened.