1 cup walnuts
3 soft Medjool dates, pitted
½ tablespoon coconut oil
heaping ¼ teaspoon sea salt
Cream cheese layer:
1 (8 oz.) package plain cream cheese
½ cup coconut milk
¼ cup maple syrup
¼ cup lemon juice
1 tsp vanilla extract
1 (12-ounce) bag frozen raspberries, mostly thawed
½ teaspoon fresh lemon juice
2 tablespoons maple syrup
2 tablespoons chia seeds
In a food processor, pulse the walnuts, dates, coconut oil and salt together until crumbly. Line an 8x4” loaf pan with parchment paper allowing 1 inch of overhang on each side. Press the crust into the bottom of the pan. Freeze for 15 minutes.
In the blender, blend the cream cheese, coconut milk, maple syrup, lemon juice, zest, vanilla and salt until completely creamy. Pour the filling over the crust and smooth until even. Freeze it for 2 hours.
In the blender, combine the raspberries, lemon juice, maple syrup and chia seeds. Blend until smooth. Pour the raspberry mixture on top of the frozen cheesecake layer and smooth until even. Freeze for 4 hours or overnight.
Let the cheesecake thaw for ab. 20 minutes before serving. Enjoy!