• Prep Time: 3 hours
• Total Time: 8 hours
• Yield: 8 slices

• Serving Size: 1 slice
• Calories per serving: 388
• Fat per serving: 21 grams

Ingredients

The Crust
• 1/2 cup old-fashioned rolled oats
• 1 heaping cup medjool dates, pitted (about 11 dates or 206g)
• 2 teaspoons almond extract
• pinch of sea salt
The Cheesecake
• 2 cups raw cashews, soaked 2-3 hours
• 1/4 cup melted coconut oil
• Juice of 1 lemon (1.2 oz • 2.75 tablespoons)
• heaping 1/4 cup organic cane sugar
• 2 tablespoons agave
• 1/2-1 teaspoon sea salt
• 2 teaspoons vanilla powder or 1 tablespoon vanilla extract
• 2 tablespoons water
• 1 1/2 cups fresh raspberries (200g)

Instructions

The Crust
1. Cut a piece of wax paper or parchment paper about the size of the bottom of your tart pan. Place it in the pan and set aside. I used a 9 inch x 1.125 inch round tart pan.
2. Cut 2 at least 12x12 sheets of wax paper.
3. Add the crust ingredients to a food processor fitted with an s-blade and process until a ball forms. It will be noisy, but delicious.
4. The crust is easier to work with if your hands are slightly damp. Go do that.
5. Lay down one of your square sheets of wax paper on the counter. Place the crust dough in the center and place your second piece of wax paper on top. Using a rolling pin, roll out the crust to as close of a shape as the bottom of your tart pan.
6. Peel the wax paper off and lay the crust into the lined tart pan. Press into the pan to further shape if needed.
7. Set aside.
The Cheesecake
8. Rinse out the processor or wipe out any larger chunks leftover from the crust. No need to wash completely. Get it set up with the s-blade attachment one more time.
9. Strain the cashews and add them plus coconut oil, lemon juice, sugar, agave, salt, vanilla, and water to the food processor.
10. Process until ingredients are smooth and combined. It should resemble a thick cake batter. Add additional water if needed, a tablespoon at a time.
Assembly
11. Using an offset spatula—spread half of the batter over the crust. Next arrange half of the raspberries, crumbling or smooshing if you want.
12. Spread the remaining batter over the raspberries and create as smooth a surface as possible.
13. Finally decorate the tart with the remaining raspberries in any pattern you choose. (I would love to see pictures! Tag me on Instagram #feedyourskull and @feedyourskull)
14. Place in the freezer for 4-5 hours to set.
15. To serve, pop out the bottom of the tart pan and cut into 8-10 slices. Keep leftover slices in the freezer ready to go.

Notes