Raw Vegan Lemon Cheesecake

1 ½ cups of raw walnuts or pecans soaked for 4 or more hours
1/2 cup of raw pitted dates
3 T. chia seeds
2 T. coconut oil
3 T. water

Put these into a high powered blender and pulse until chunky crumbly mixture. Take a large pinch of raw shredded coconut and sprinkle into a pie pan. Press nut mixture into the pie pan.

1 1/2 cups of raw soaked cashews
4 T. Nature’s Sunshine Products Vita Lemon (not mixed)
6 T. of coconut oil
4T. Xylitol or 1/4 cup of raw agave
1 t. vanilla or the seeds of 1/2 of a sun dried vanilla bean
1/4 cup of water

Put these into a high powered blender and pulse until smooth consistency. Pour this mixture into the crumb shell that you have made and freeze for 2-4 hours. Take out of freezer 1 hour before serving.

 

Vegan Lemon Cheesecake

 

 

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