A really great gluten free, plant based, vegan, dairy free cheesecake.
1 cup uncooked oats
1/2 cup sliced almonds
3/4 cup unsweetened coconut flakes
1/4 cup maple syrup, honey or agave
1/4 teaspoon sea salt
1/2 cup almond butter
1 cup canned coconut milk
1 cup sugar
2 cups cashews soaked over night. Rinsed and drained.
1/2 cup coconut oil melted
2 teaspoons vanilla
8 ounce vegan cream cheese ( I prefer Kite Hill )
3 cups fresh raspberries
1/2 cup sugar
3 tablespoons Chambord liquor
Pulse the oats, almonds, and coconut flakes in the bowl of a food processor. Pulse until you have fine crumbs. Add the maple syrup , pinch of salt and almond butter. Pulse until well blended.
Line the bottom of a 7″ – 8″ springform pan with parchment paper. Press the crust mixture into the springform pan, evenly onto the bottom of the pan and coming up the sides of the pan.
In a small sauce pan over medium heat mix the canned coconut milk, and 1 cup sugar. Cook for 2 – 3 minutes until sugar is dissolved. Let cool.
In a high-powered blender blend the cashews that have been soaked, cooled coconut milk, melted coconut oil and vanilla. Blend until thick, creamy and smooth. Blend in the vegan cream cheese.
Pour the filling into the crust and chill in the freezer for at least 3 hours.
Bring 2 cups of the raspberries, sugar and Chambord to a low boil.Cook over medium heat and contine to simmer until sauce has thickened. This will take up to 10 minutes. Let cool before serving.
Remove the cheesecake from the freezer, and allow to thaw at room temperature for one hour. Serve with a drizzle of the raspberry sauce and fresh raspberries.