Cauliflower and Raspberry Swirl Cheesecake

From Yazmin Alishav

For the Crust:
1 1/2 cups graham cracker crumbs (approx 11 full sheets)
6 tablespoons coconut oil
2 tablespoons coconut butter
3 dates
1/4 cup pecans

For the filling:
2 cups soaked cashews
2 cups cooked riced cauliflower
1/2 cup coconut butter
1 teaspoon vanilla extract
2 tablespoons lemon juice
1 tablespoon maple syrup
1 cup coconut milk
1 cup raspberries

For the crust:
Combine graham crackers, coconut oil, coconut butter, dates, & pecans a process.
Transfer graham cracker mixture into a 9” springform pan and press down until even and compact.
Refrigerate for 30 minutes.

For the filling:
Combine everything except the raspberries in a food processor until the mixture is smooth and evenly combined.
Take about 3/4 cup of the mix out.
Add the raspberries, and process together.
Add the plain filling to the springform pan with the crust at the bottom, evening out the surface with an offset spatula or pastry tool.
Fill a pastry bag or a ziploc bag with the raspberry mix and pipe it into one long spiral on top of the plain mix.
Using a chopstick, make the figure 8 repeatedly around the outside of the spiral, swirling the raspberry cheesecake mix into the plain. Slowly work your way toward the middle of the cheesecake, following the line of the spiral, creating the swirled cheesecake effect.
Allow the cheesecake to set overnight and enjoy!