DISCOVER THIS SIMPLE DREAMY AND SURPRISINGLY CREAMY RECIPE BELOW - Yummy vanilla bean and dark chocolate raw cake 👌 Dotted with tangy raspberries Ingredients: BASE 1 cup of almond meal 2 tablespoons of coconut flour 2 tablespoons of spoon of cashew butter 1/4 cup maple syrup FILLING 1.5 cups soaked cashews 1.5 cups of maple syrup 1/4 cup water 70g of cacao butter 2 tablespoons of coconut oil 1 tsp of vanilla bean powder TOPPING 150g loco love dark chocolate drops Freeze dried or fresh raspberries Method: 1. Soak filling cashews for 4 hours. 2. To make the base, combine all ingredients into a bowl. 3. Once a dough is formed press into a lineD tin. Set aside while you prepare the filling. 4. Melt cacao butter and coconut oil. 5. To make filling add all filling ingredients into a high speed blender. 6. Blend on high until completely smooth and creamy. 7. Pour over base. 8. Refrigerate overnight. 9. To decorate, once set, melt chocolate drops over a double boiler. 10. Slice cheesecake into squares. 11. Drizzle squares with melted dark chocolate, decorate with freeze dried raspberries. 12. Refrigerate for 10 mins to set the chocolate. 13. Enjoy immediately or will store for 5 days in a refrigerator sealed in an airtight container.