Raspberry Vanilla Raw Cheesecake

Soak the cashews overnight or for 30min in boiling water

For the crust, add the almonds, coconut flakes, and Medjool dates to a high-speed blender or food processor and process until the ingredients hold together when you press them

Add the mixture to your mold, and press down to create a flat base. Place in the freezer while you prepare the filling

Place the cacao butter nibs into a microwave-friendly dish, and microwave for 20 seconds at a time until melted

To the blender, add the soaked cashews, Califia’s Vanilla Oat Milk, lemon juice, maple syrup, and melted cacao butter. Process until perfectly smooth

Pour the mixture to fill approximately half of the remaining space in your mold. To achieve perfect layers, place the mold in the freezer and allow it to set for an hour before pouring the next layer

Add the raspberries to your blender and process until smooth. Pour over the filling. Place in the freezer for 4 hours until solid

Remove from the freezer 30 minutes before eating. Garnish with fresh berries, coconut flakes or any of your favorite toppings