raspberry vegan cheesecake

Ingredients

• 1 cup walnuts
• 3 soft Medjool dates, pitted
• ½ tablespoon coconut oil
• Heaping ¼ teaspoon sea salt
• 1½ cups raw cashews, soaked 4 hours, then drained
• ½ cup full-fat coconut milk
• ¼ cup plus 2 tablespoons maple syrup
• ¼ cup fresh lemon juice
• 1 tablespoon lemon zest
• 2 teaspoons pure vanilla extract
• ½ teaspoon sea salt
• 1 (8-ounce) package plain vegan cream cheese
• ¼ cup maple syrup
• 1 teaspoon pure vanilla extract
• 1 (12-ounce) bag frozen raspberries, mostly thawed
• ½ teaspoon fresh lemon juice
• 2 tablespoons maple syrup
• 2 tablespoons chia seeds