![gluten free dessert recipe](https://s3.amazonaws.com/urban-blog/blog/wp-content/uploads/2013/06/raspberry-cheesecake-copy-1024x682.jpg)
VEGAN | RAW | GLUTEN-FREE
- Crust:
- 1 cup raw almonds
- ½ cup raw shredded coconut
- ½ cup coconut sugar
- ¼ cup coconut oil
- ¼ teaspoon pink salt
- Filling:
- 4 ½ cups organic raspberries or strawberries
- 3 cups soaked organic cashews*
- ½ cup lemon juice
- ½ to ¾ cup raw organic agave
- 1 tsp vanilla extract in glycerine
- 1 cup unrefined organic coconut oil melted
- Soak raw cashews in clean water for 20 minutes. Strain and rinse cashews, setting aside for use in the cheesecake filling.
- Add all ingredients to food processor and process until well blended. Remove and pat firmly into pie pan.
- In a blender or food processor, add berries, cashews, agave, lemon juice and vanilla. Blend until all ingredients are smooth. Once smooth, pour in the coconut oil and blend well.
- Pour filling into the crust. Chill in the refrigerator overnight. Garnish with berries. Enjoy with friends and loved ones!
- And, if you are looking for more vegan dessert options, don’t forget our whole range of snacks!
- Don’t forget to check back often for more gluten-free dessert recipes!
![Gluten free dessert recipe cheesecake](https://s3.amazonaws.com/urban-blog/blog/wp-content/uploads/2013/06/Gluten-free-dessert-recipe-cheesecake-1024x682.jpg)