Cashew and Coconut Cheesecake — Santos Organics

Ingredients

• 2 1⁄2 cups frozen raspberries, thawed
• 2 tablespoons maple syrup or coconut nectar
• 2 cups coconut flakes
• 3–4 medjool dates, pitted
• Pinch of salt
• 1⁄2 teaspoon pure vanilla essence (vanilla extract)
• 2 cups cashew nuts, soaked overnight and rinsed well
• 1 cup lemon juice
• 1 cup coconut cream
• Zest of 1 large lemon
• 1⁄2 cup pure maple syrup or coconut nectar
• 1 teaspoon pure vanilla essence (vanilla extract)
• 1⁄4 teaspoon salt
• 2 dessertspoons psyllium husks