It’s easy to make and perfect for the Canada Day. Serve it with a fresh berries or use any of your favourite toppings.

BASE

1 cup soft dates

1 cup pecans

1 tbsp. coconut oil

FILLING

1 can full-fat coconut milk

2 cups raw, unsalted cashews soaked for at least 2 hours or overnight

1/2 cup maple syrup

3-4 tbsp. fresh lemon juice

1 tbsp. vanilla extract

RASPBERRY PUREE

1/2 cup raspberries (fresh or frozen)

DIRECTIONS

In a food processor, add dates, pecans and coconut oil. Process until mixture comes together.

Pour base into a 6″ springform pan and set aside.

Prepare the filling by adding coconut milk, strained cashews, maple syrup, lemon juice and vanilla in a high speed blend. Process until smooth and creamy.

Pour filling onto prepared base.

Freeze until set. ( i froze it overnight)

Prepare raspberry puree by adding raspberries to a sieve. Using the back of a spoon or a rubber spatula, stir and mash the raspberries against the side and bottom of the sieve. Continue to press the fruit to remove as much of the juice as possible. Be sure to scrape the bottom of your sieve. Discard the seeds.

Remove cheesecake from freezer and let thaw 20 to 30 minutes.

Decorate by spreading raspberry puree overtop along with your favorite berries.

Keep refrigerated.