Raw Vegan Cashew Cheesecake

Ingredients

• 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

Directions

1. 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. 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. 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. 4

   Pour mixture into crust, and freeze 1 to 2 hours, or until firm.

5. 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.