2 cups gluten free graham style cookies crumbs
(Kinnikinnick Foods makes a very tasty one)
¼ cup melted coconut oil
2tbs coconut sugar
Mix together in a bowl, and press in to a greased 9 inch
spring form pan. Refrigerate for an hour before filling.
Filling:
Combine in a blender-
2/3 cups sugar
¼ cup coconut oil
¼ cup cashew butter
½ tsp salt
¼ cup fresh lemon juice
2tsp lemon zest
Combine in a small pot and bring to a boil-
2 cups medium tofu crumbled
1 cup vanilla soy milk
Pour the tofu mixture in to the blender and blend until very smooth
Pour over crust and shake to settle bubbles, then refrigerate until partially set
Topping:
Place whole raspberries in a decorative pattern on top of filling.
Pour glaze over raspberries and allow to set for another 3-4 hours.
2/3 cup water
1/3 tsp agar powder
1tbs lemon juice.
Bring above ingreadteds to a boil. drizzle or brush over top of cake