Raw raspberry cheesecake

Bottom cake: 2. 5 dl hazelnuts- or macadamia nuts 5 dates Filling: 8 dl cashew nuts soaked in 3-4 hours 2  tablespoons of fresh lemon juice 1 dl non-heated honey or agave sirup 1 dl coconut oil Pinch of salt and pure vanilla Raspberries Approach: Blend nuts and dates together. Put the dough in the baking pan. Blend the remaining ingredients together and put the dough on top of the other in the baking pan. Save 1/3 of the dough and blend it with the raspberries.  The cake should be in the freezer for at least 5 hours. Take the cake out 45 minutes before serving and decorate with fresh berries.