Raspberry Macadamia (Vegan) Cheesecake

Here’s a delectable mushroom powered treat- that you can feel good about eating and serving to friends!

Ingredients

Brownie Crust

• 3 cups walnuts, soaked and dehydrated
• 1 cup cacao powder
• 1/4 cup cacao nibs
• 2 tbsp coconut oil
• 2 tbsp sweetener of choice
• 2 tbsp maca powder
• 1 Tbsp ULTIMATE Mushroom complex
• 1 tsp vanilla extract or 12 drops Vanilla Essence
• 1/2 tsp mineral salt

Cheesecake Filling

• 1 cup macadamia nuts
• 3/4 cup coconut oil, melted
• 1/4 cup cacao butter
• 1/3 cup fresh raspberries (or frozen, thawed)
• 1/4 cup coconut sugar, lakanto or low sugar sweetener of choice
• Stevia to boost sweetness – optional
• 1 tbsp lemon juice
• 1 tbsp beet crystals (for richer color) – optional
• 1 tsp vanilla extract or 12 drops Vanilla Essence
• 1/4 tsp mineral salt
• 2tbsp Non-Gmo Soy lecithin

Preparation

Brownie Crust:

1. Soak walnuts for 8 hours, rinse, and dehydrate.
2. Puree walnuts in a food processor until it becomes flour.
3. Add the remaining ingredients and puree again until a homogenized dough forms.
4. Press with very firm pressure into a brownie pan, using a back of a spoon to smooth down the top.
5. Refrigerate while making raspberry cheesecake filling.
6. Brownies will keep refrigerated for 5-7 days or more. Can be kept frozen for 2-3 months.

Raspberry Cheesecake Filling:

1. In a high-speed blender, blend all ingredients until smooth.
2. Pour into glass dish and set up in the refrigerator (about 4-6 hours or overnight).
3. Once set, scoop onto brownie and spread evenly.
4. Slice, and enjoy!