Vegan Healthy New York Cheesecake a.k.a. Cheeseless Cake

Method

1. 1

   Blend dates until partly broken down.

2. 2

   Add walnuts and coconut oil and blend until sticky, but not too long.

3. 3

   Add parchment to springform pan, press crust mixture level, and refrigerate.

4. 4

   Soak cashews in boiling water for 30 minutes.

5. 5

   Blend zucchini, lemon juice, maple syrup, vanilla extract and drained cashews until smooth and creamy.

6. 6

   Add filling over crust, level, and freeze at least 1 hour.

7. 7

   Warm water in saucepan, add frozen raspberries and thaw.

8. 8

   Add maple syrup and corn starch, heat until almost boiling, turn off heat and cool slightly.

9. 9

   Pour topping over filling and freeze 2-3 hours.

10. 10

    Cut and serve with fresh raspberries or blueberries. Store in fridge up to 4 days.