This cheesecake can be cooked not only with raspberries, but also with any other berries – blueberries, blueberries, blackberries, etc. This cake is perfectly combined with almond milk as a drink.

Ingredients:

The foundation:

Half a cup almond

half a cup of hazelnuts

1 cup of dates or raisins

1 tbsp. of agave syrup

3 tbsp. of melted coconut oil

Cream for the first layer:

1 cup cashews soaked overnight

1 tablespoon agave syrup

2-4 tbsp. of water

Vanilla extract

5 tbsp. of melted coconut oil

Cream for the first layer:

1 cup cashews soaked overnight

100 g. raspberries

1 tbsp. agave syrup

2-4 tbsp. of water

Vanilla extract

10 tbsp. of melted coconut oil

100-150 g. whole raspberry berries for the second layer and decoration

Cooking

Grind until smooth almonds, dates, raisins, syrup and coconut oil. Add the hazelnut pieces, pounded in a mortar or broken off with a rolling pin. We will distribute in even layers in shape and set freezing.

Prepare the first layer by blending all the ingredients with a blender. We put in the form and send to freeze.

Prepare a second layer of cream, adding raspberries to the usual ingredients. Carefully lay the berries on the frozen first layer of cream and add the pink fluoride layer. We distribute in a form, we freeze.

We take out of the freezer half an hour before serving and decorate with raspberries, mint, you can pour the chocolate sauce.