Raw Cashew Cheesecake-from Vegetarian Times Magazine

Total Time: 6 hrs Preparation Time: 6 hrs

Ingredients

• 2 cups macadamia nuts
• 1 1/2 cups cashews
• 1/2 cup pitted medjool dates
• 1/4 cup dried coconut
• 6 tablespoons coconut oil, melted (gently warmed)
• 1/4 cup lime juice
• 1/4 cup raw agave nectar
• 1/2 sun-dried vanilla bean
• 3 cups mixed berries, such as blueberries and raspberries

Recipe

• 1 place macadamia nuts in large bowl, and cover with cold water. place cashews in separate bowl, and cover with cold water. soak nuts 4 hours, then rinse, drain, and set aside.
• 2 pulse macadamia nuts and dates in food processor to a sticky crumb-like consistency. sprinkle dried coconut on bottom of 8-inch pie pan. press macadamia nut mixture onto coconut to make crust.
• 3 place cashews, coconut oil, lime juice, agave nectar, and 6 tbs. water in bowl of food processor. scrape seeds from vanilla bean into food processor bowl, and purée until smooth. pour mixture onto crust, and freeze 1 to 2 hours, or until firm. remove from freezer, slice while frozen, and transfer to serving platter. defrost in fridge 1 hour, or on countertop 30 minutes; top with berries; and serve.