eating for spring

almost forgot the best part of the holiday weekend:

a vegan and raw raspberry cheesecake! it was lovely (seasonally colored) and delicious. shockingly, there are leftovers and i’m trying hard not to eat all of them.



3 thoughts on “eating for spring

    1. sure thing: the first layer (the white layer) is simple: soaked cashews, lemon juice, salt, and coconut oil. the pink layer is the same, but with agave and a cup of frozen raspberries (brought to room temperature). really, it’d be a great “ice cream” on it’s own, but the crust is a great salty sweet combination!

      1. That’s truelly inspired! I love how much creativity there is in the food world, will definitely have a go at something like this 🙂

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