VEGAN GLUTEN-FREE
NO-BAKE RASPBERRY & LEMON CHEESECAKE
SERVES 8 PREP 45 MINS + CHILLING
• 3 cups (450g) cashews
• 1 cup Medjool dates
• 1 cup macadamia nuts
• ¼ cup raspberry jam, plus extra to serve
• 1 cup coconut cream, water drained
• ¼ cup maple syrup
• 1 large lemon, zest and juice
• ¼ cup coconut oil, melted
• 1/2 x 125g punnet raspberries, plus extra to serve
• small mint leaves, icing sugar, to serve
1 Soak cashews in boiling water 20 mins. Line base and sides of a 20cm springform cake tin with baking paper.
Place dates and macadamias in a food processor and blend to a thick paste. Spoon into base of prepared pan, pressing evenly. Chill 15 mins to firm. Spread
