For The Crust:

        •  2 Cups Raw Almonds

        •  1 ½ Cups Packed Pitted Medjool Dates

        •  1 TBSP Coconut Oil

        •  Pinch of sea salt

     For The Raspberry Cheesecake:

        • 2 ¼ Cup Raw Cashews, Soaked

        • ½ Cup Fresh Coconut Milk

        • ¼ Cup Coconut Oil

        • 1  CROWN SuperShot

        • ⅓ Cup Maple Syrup

        • 1 Package Fresh Raspberries

        • Plus 2 Packages fresh organic raspberries to place

        on top

1. Begin by soaking the cashews for at least three hours

(overnight is best).

2. Make the crust by combining all ingredients in a food

processor and process until there’s no clumps of almonds

and the mixture has begun to form one solid ball. Press

the crust into a cheesecake pan and place in the fridge.

3. Make the raspberry filling by combining all ingredients

together in a high speed blender and blending until silky

smooth.

4. Pour the mixture into the cheesecake pan and place

in the fridge to chill and solidify for 4 hours. Once the

mixture is solid, assemble the fresh raspberries on top.

Serve and enjoy!