We all know there is nothing better than a guilt free dessert that still tastes oh so delicious! I am absolutely in LOVE with this almost raw vegan cheesecake. The maple syrup canned coconut milk and refined coconut oil are the items that keep this recipe from being completely raw. Would you give this a try? If so see below on how to make it. Ingredients: Crust - 1 cup pitted dates - 1 cup raw walnuts Filling - 1 1/2 cups raw cashews (soaked) - 1 large lemon or 1/4 cup lemon juice - 1/3 cup coconut oil (melted) - 2/3 cup full fat coconut milk - 1/2 cup agave nectar or maple syrup