And Love it Too - Raw Vegan Lemon Cheesecake

3c Raw Cashews, soaked 5-8 hours

2 Whole Lemons, quartered, seeds removed, zest/peel in tact

¼ tsp Stevia Powder (or more to taste)

¼ tsp Natural Sea Salt

¼ c Coconut Oil

6 Tbs Lemon Juice

Crust

1 ½ c Almond Flour

¼ c Coconut Oil

1 Tbs Cinnamon

Zest from ½ Lemon

Lemon juice, just enough to make crust moist

Prepare crust, mixing all ingredients together except the lemon juice. Once fully incorporated, add just enough juice to allow the mix to stick together. The texture should be dryer than cookie dough, wetter than cookie crumbs.

Press mix into the base of a 9-inch pie or spring form pan, leaving just enough crust to cover half way up the sides.

Prepare filling by first blending down the lemon, rinds and all, as creamy as you can get them. Add coconut oil, stevia and salt, blend until smooth. Add in cashews, while in motion, slowly add in lemon juice 1 Tbs at a time until all 6 Tbs have been incorporated, taste and add more stevia if desired (1/4 tsp was perfect for us) . Continue to blend on high speed until the mix resembles cream cheese.

Using a spatula, slowly pour filling over prepared crust and smooth down to ensure an even fill. Allow to chill 15-20 minutes before serving.

Makes 1-9inch pie

This pie is great alone or paired with your favorite berries.