Raw Raspberry and Chocolate Ganache Cheesecake
[Vegan, Gluten-Free]

1. Soak cashews overnight in water then drain water out in strainer.

To Make the Base:

1. Soak dates in warm water for 10 minutes prior to making the base then rinse water out. Blend all base ingredients until combined. Line your springform pan with baking paper and press down until even and set in the freezer while you make the filling.

To Make the Filling:

1. Blend the cashews, maple syrup, coconut water, coconut oil, lemon juice, and vanilla until smooth, then add in raspberries and stir through with a spoon (do not blend the raspberries). Pour the filling on top of the base and set in freezer for 6 hours.

To Make the Chocolate Ganache:

1. In a saucepan, pour in water about half way and bring to boil. In a heat-proof bowl, add in chocolate and place in the saucepan to melt, keep watching it and stirring it as you don't want it to over cook or burn.
2. Slowly add the almond milk and keep stirring until melted and smooth. Add more almond milk, if needed. Pour the ganache on the top of the cake and smooth over evenly with a spoon, add the raspberries and place in freezer to set overnight.

To Serve:

1. Gently remove the cake pan, take out the cake, and let it defrost for about an hour before serving.