Raw Lemon Cashew Cheesecake

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Crust
1 cup whole almonds
3/4 cup dried dates, pitted and roughly chopped
1/4 cup desiccated coconut flakes
1 tablespoon water (or as needed)

Filling
1 1/2 cup cashew nuts
1/4 cup fresh lemon juice
1/4 cup coconut oil, melted
1/4 cup maple syrup

Raspberry Coulis (NOT RAW)
adapted from Food Network

1/2 cup palm sugar
1/2 cup water

2 cups raspberries (fresh or frozen)
1 1/2 tablespoons fresh lemon juice
1/2 tablespoon cornstarch

Serves 8
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Soak the cashew nuts in cold water for 4 hours. Rinse and drain. Set aside.

For the crust, combine whole almonds, dried dates and coconut flakes in a food processor. Pulse until finely chopped and crumbly. It should stick together when pressed between two fingers. Add a tablespoon of water if it doesn't stick and blend again. Repeat if necessary. Make sure the dough doesn't get too wet.
With your fingers, press the crust mixture into bottom and sides of a cake pan with removable bottom. Make sure it is evenly covered. Set aside.

Combine drained cashews with lemon juice, coconut oil and syrup in the food processor and blend until it becomes smooth and creamy. Transfer mixture onto the crust in the cake pan. Spread evenly and smooth the top.
Put the cake in the freezer for 1-2 hours, or until firm. Remove from freezer, and cut into slices while still frozen. Then keep in refrigerator for 1 hour to defrost or 20 minutes on counter top before serving.


Raspberry Coulis

Combine the sugar and water in a small saucepan and bring to a boil over high heat. Reduce the heat to medium-low and simmer, stirring occasionally, until the sugar dissolves, about 3 minutes. Pour the syrup into a container and refrigerate until completely cold, about 45 minutes. The syrup can be stored in an air-tight container in the refrigerator for up to 1 week.

For the coulis: Bring the raspberries, syrup, and lemon juice to a simmer in a heavy medium saucepan over low heat. Simmer, stirring occasionally, until the berries are very soft, about 8 minutes.
Sprinkle the cornstarch over 2 teaspoons cold water and stir to dissolve. Pour into the simmering raspberry mixture. Cook, stirring occasionally, until the sauce thickens, about 3 minutes.
Strain through a fine-mesh sieve into a bowl; discard the seeds. Cool completely, then cover and refrigerate until ready to use. Freeze any leftover coulis in a plastic container for up to 1 month.

© Anja's Food 4 Thought. Recipe from http://www.anjasfood4thought.com
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