Lemon Cheesecake with Raspberry Coulis


Yields: 16 mini cheesecake




- 1 cup medjool dates, pitted (pitted before measuring)

- 1 1/2 cups raw walnuts (or raw almonds or rolled oats or sprouted buckwheat)

- Pinch sea salt


- 1 1/2 cups raw cashews (soaked overnight in cool water)
- 1 tsp vanilla powder
- 3 lemons 
- 1/4 cup nut milk
-  1/4 cup melted coconut

- 1/2 cup raw agave

- 1/4 cup raw cocoa butter, melted over a double boiler or in a dehydrator
- 1/4 tsp sea salt



  1. Add nuts  to a food processor and blend until you obtain a flour.

  2. Next add dates, salt and process into a meal until a loose dough forms.

  3. Divide crust among serving dishes and carefully press with fingers to distribute. Set in fridge or freezer to firm up.

  4. Add all filling ingredients to a blender and mix until very smooth - up to 2-3 minutes. 

  5. Divide filling evenly among the ramekins. Cover loosely with plastic wrap and freezer until set 

  6. Once set, run a butter knife along the edge and gently remove by tugging on the tabs in an upward motion. They should pop right out. 

Raspberry Coulis

- 1 package frozen raspberries
- 1/4 cup light agave syrup

- juice from 1/2 lemon


  1. Put all the ingredients in a blender and mix well for 40 seconds.