Name: Vegan Raspberry Lime Cheesecake with Coconut Crust
Yield: 1 6" cheesecake
Ingredients: ½ cup almond flour; ½ cup unsweetened shredded coconut; 2 tablespoons coconut oil (melted); 2 tablespoons maple syrup; pinch of salt; 1 cup cashew nuts (soaked in water overnight then drained (see notes)); 3 tablespoons lime juice; Zest from 2 small limes; ¼ cup coconut oil (melted); ½ cup coconut cream; 1-3 tablespoons maple syrup (to taste); ¼ cup fresh or frozen (but thawed) raspberries; Freeze dried raspberry powder; Fresh raspberries; Shredded coconut; Edible flowers