Raw Vegan Cashew Cheesecake

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• Servings: 12
• 2 cups raw macadamia nuts
• 1 1/4 cups raw 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 a large bowl and cover with cold water. place cashews in a separate bowl and cover with cold water. soak nuts 4 hours, then rinse, drain and set aside.
• 2 pulse macadamia nuts and dates in a food processor to a sticky crumb-like consistency, sprinkle dried coconut mixture onto bottom of 8-inch pie pan. press macadamia nut mixture onto coconut to make pie crust.
• 3 place cashews, coconut oil, lime juice, agave nectar and 6 tbsp water in bowl of the food processor. scrape seeds from vanilla bean into food processor bowl and puree until smooth.
• 4 pour mixture into crust, and freeze 1 to 2 hours, or until firm.
• 5 remove from freezer, slice while frozen, and transfer to serving platter. defrost in the fridge 1 hour or on countertop 30 minutes; top with berries and serve.