Raw and vegan raspberry 'cheesecake'

 Last week my sister and her family came home for a visit from Germany. Yaaaay <3 I get super excited and giddy when the come for a visit, because I miss them so much when they're gone. My big sis' is defenitely the one I would turn to for everything and anything, she is the best friend I could ask for. And Kristjan, her husband, is the most amazing big brother. So thanks guys, for everything <3 And then, to make things just a little harder, they have the most beautiful, happy, smart  baby girl, named Lorelai, who is just amazing in every way.

   And as it happens, her birthday fell on easter weekend ths year, which means we could celebrate it together. Kristjans birthday was just two weeks before, so they decided to throw a small get-together for friends. 

So, this weekend, when they celebrated their birthdays, I decided to make a delicious raw 'cheesecake' cake for them, to show them how awesome I think they are.

crust

1/2 cup dates
1/2 cup walnuts
pinch of  salt

filling

2 cups cashews (soaked overnight)
juice of 1-2 medium lemons - add slowly, to taste
1 vanilla bean
1 c. raspberries
agave syrup - add slowly and to taste
1/3 c. coconut oil

• Soak the cashews overnight or for a few hours at least.
• Blend all the crust ingredients togetker inthe food processor untill there are no big pieces left and they bing together on their own.
• Press the mixture into the bottom of a cake pan.
• Mix together coconut oil and agave syrup - you can heat this up a little so the coconut oil melts.
• Mix in the lemon juice, vanilla seeds and cashews and blend blend blend, until you get a smooth mixture.
• Pour half of the mixture over the crust and put in the fridge or freezer for about half an hour, just to help it set - this is just so you get nicer layers and if you don't have the time, you can skip this step :D
• Add the raspberries to the remaining cashew mixture and blend until the mixture in fully combined -  I like it when there are little raspberry chunks here and there, so I didn't blend it that well :D
• Place the cake in the fridge overnight or until solid. If you want to speed this up a little, you can put it in the freezer for a while.

And that's the whole science behind this amazing vegan and raw raspberry 'cheesecake'. <3 

My sister <3