: • 1/4 C Unsweetened Shredded Coconut
• 1 1/2 C GF Oats
• 15 Pitted Dates (soaked 5 mins and drained)
• 1/2 C Raw Almonds
• 1/2 tsp Vanilla


• 2 C Raw Cashews (soak overnight)
• 6 Limes

• 1/8 C Unsweetened Shredded Coconut
• 1/2 C Maple Syrup
• 1/2 Tsp Pink Himalayan Sea Salt
• 1 Tbsp Coconut Butter

Topping: • 12 oz Fresh Raspberries • 1 lime
• 1 Tbsp Maple Syrup
• 1/8 C Water
• 1 1/2 tsp Agar Agar
• 1/2 tsp Red Beet Powder (for colour)
• 1/4 tsp Pink Himalayan Sea Salt


•Blend crust ingredients in food processor until it starts to come together. Press into bottom of springform pan and place in freezer.
•Zest 3 of the limes, juice all 6 limes and add zest and juice to blender (or food processor) with remaining filling ingredients. Blend until smooth. Pour over crust and smooth. Freeze at least 2 hours or overnight.
•When cheesecake is set add all topping ingredients to small pot. Blend raspberries with hand blender and bring to a boil. Take off heat as soon as it boils and allow to cool until lukewarm before pouring into cheesecake. (I put it in the fridge for around 15 mins, checking every 5) Cover with plastic wrap and place in fridge until set. (At least 2 hours)

Almost Raw Vegan Key Lime Cheesecake with Fresh Raspberry Topping