Raw Cheezecake with Honey Grahams Crust

Soak the cashews in warm water, set aside.

Place all the grahams in the food processor, once it’s broken down into small pieces add the butter and pulse a few times. Make sure to scrap the side of the bowl.

Add ½ a teaspoon of melted butter in a spring form pan and spread around.

Dump the crust in and press it at the bottom. Set it aside.

Place the raspberries in a tall cup. Using a hand blender (or a blender) blend the raspberries until all the raspberries are blended and you have smooth creamy texture. Set it aside.

Mix all the ingredients in a small bowl. The consistency needs to be very liquid not thick and lumpy. You can add more agave if it’s too thick. Set it aside.

The cashews need to soak for a few hours, overnight is better. Once the cashews are soaked, drain and rinse. Discard the water.

Make sure all the ingredients are at room temperature.

Place the cashews, water, coconut oil, honey or agave nectar, vanilla, salt and lemon juice in a vita mix (or high-speed blender) blend until it’s creamy and there’s no more lump. Taste to make sure it’s sweet enough, it will become sweeter once it’s cooled down.

Transfer to the spring form pan over the crust. Drop the chocolate sauce in circles on the top of the cake and using a chop stick create some design on top. You can also just mix it in before transferring to the spring form pan.

Cover with saran wrap and place in the freezer for at least 3-4 hours. Remove 30 to 45 minutes before serving.