Raw Cashew Cheesecake with Fresh Berries
From Vegetarian Times
2 cups macadamia nuts
1 ½ cups raw cashews
½ cup pitted Medjool dates
¼ cup dried coconut
6 tablespoons coconut oil, melted
¼ cup lime juice
pinch sea salt
¼ cup honey or agave nectar
1 teaspoon vanilla
3 cups mixed berries such as raspberries, blueberries, or strawberries
- 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.
- 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.
- Place cashews, coconut oil, lime juice, agave nectar, vanilla, salt, and up to 6 tablespoons water to facilitate blending in the bowl of food processor. Purée until smooth. Pour mixture onto crust, and freeze until firm. Let sit at room temperature for 30 minutes before serving. Serve with fresh berries.