Frozen Pink Cheesecake
With a raw crust, a filling of mascarpone, yogurt, & oodles of berries - it's the perfect light dessert
You Will Need
Make the Crust
Grind the almonds in a food processor for about a minute (or until they are finely chopped)
Add the dates, coconut oil and salt to the processor and blend until it all comes together.
Flatten the almond mixture on the bottom of an 8-inch non-stick spring form.
Store in the fridge while the filling is being prepared
In a blender (or food processor), add the berries, banana, lemon juice and honey.
Stir together mascarpone, greek yogurt, and the blended berries in a large bowl.
Pour it on top of the crust in the spring pan and put the pan in the freezer for 1-2 hours (you'll want to let it soften a bit before serving)
Top the cake with fresh fruit and a couple of flowers (optional)