Vegan Raspberry Cheesecake

Directions

1. The night before, soak cashews in a bowl of water. Then drain and rinse before using. This creates a much softer cashew which will blend smoother.
2. In a food processor, add pecans and raisins. Process until it turns into a coarse meal. Then press into a greased spring-form pan (it will not come out of a traditional cake pan easily unless you line with parchment paper) or into each cup of a muffin tin.
3. In a Vitamix, combine the cashews, lemon zest and juice, coconut fat and some milk, vanilla extract, maple syrup, salt, and raspberries. Blend until creamy and smooth.
4. Pour cashew cheesecake over the pecan crust. Place in freezer and allow to set.
5. Serve chilled.