No-Bake Raspberry Cheesecake

Whole Food Plant-Based has reversed my Type II diabetes. I'm retired, into fitness, yoga, and healthy eating. Love dogs and have 2 beautiful Shelties that I adore. Married 28 yrs. to a great guy.

subheading: Crust:

⅔ cup ( 90 g) sunflower seeds or nuts of choice

½ cup ( 45 g) oats (gluten-free if needed)

1 ½ Tbsp cocoa powder (optional)

½ cup ( 100 g) pitted dates (soaked)

1 ½ tsp coconut oil

subheading: Cheesecake Cream:

¼ cup ( 60 ml) coconut cream

3 to 4 Tbsp ( 60 to 80 g) maple syrup or any other liquid sweetener

½ Tbsp lemon juice or lime juice

1 ½ tsp agar powder (not flakes)

12.3 oz ( 350 g) firm silken tofu or vegan cream cheese

1 tsp vanilla extract

1 cup ( 120 g) fresh raspberries + more to decorate

Directions at elavegan.com

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