Raspberry Cheesecake

From a Raw Vegan food evening, which I was grateful to attend. And getting this recipe!



  • 2 cups raw macadamia nuts
  • 1/2 cup pitted dates
  • 1/4 cup dried coconut

Cashew Filling

  • 3 cups soaked cashews (for at least one hour)
  • 3/4 cup lemon juice
  • 3/4 cup of agave nectar
  • 3/4 cup coconut oil (deodorized)
  • 1 tsp sea salt (optional)
  • 1 tsp vanilla essence
  • 1 tsp lemon rind (optional)

NB: The lemon/rind and agave nectar can be altered slightly for your flavour.


  • About 1/2 cup raspberries blended with a hand blender preferably


Step 1

Process dates and macadamia nuts in the blender. Sprinkle dried coconut onto the base of the greased baking dish. A removable base is the best option or spring form pan. Press the macadamia nut dust onto the coconut.

Step 2

Blend the cashew filling mix plus 1/2 cup water. Blend until smooth and creamy. Adjust to taste if necessary. Pour mixture onto the crust.

Animal Free Recipe Book
Reprinted with permission from the author, Angel Selenie.
Photograph © Angel Selenie.

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