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** I use a Vitamix Blender bought from:
https://www.upayanaturals.com/?Click=10690

Raw Vegan Lemon Cheesecake

Crust:
1 cups dry nuts (I like a mixture of almonds, macadamia & pistachios equally, but using just one nut will suffice too. The original recipe called for almonds)
1 tbsp shredded coconut
1/2 cup pitted dates (approx. 15)
Dash Himalayan salt
1 tsp vanilla powder (or extract)
2 tbsp coconut oil

Crust: in a food processor mix nuts until finely ground. Add the rest of the ingredients and mix together. Divide the crust between two 4″ springform pans, or one 6″ springform pan, and press to form crust then refrigerate while you make the fillings.

Little trick: put springform bottom into the pan upside down for a better base

Lemon Filling:
3/4 cup soaked raw cashews * (DO NOT dry after soaking. Drain them and then use as is)
1/3 cup lemon Juice preferably from fresh lemons
Zest of half a lemon
1/2 cup maple syrup
1 tsp. vanilla powder (or extract)
1/4 cup melted coconut oil
Dash Himalayan salt

Filling: In VitaMix (or heavy duty blender) purée the filling ingredients to a creamy consistency and then Pour over crust in springform pan and chill. You can fold in some poppy seeds for an added twist

Enjoy!

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Camera: Canon T51
Editing software: Final Cut Pro X

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