Raw Cashew Cheesecake (Vegan) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
2 cup(s) macadamia nuts |
1 1/2 cup(s) cashews |
1/2 cup(s) medjool dates pitted |
1/4 cup(s) dried coconut |
6 tablespoon(s) coconut oil, melted (gently warmed) |
1/4 cup(s) lime juice |
1/4 cup(s) raw agave nectar |
1/2 sun-dried vanilla bean |
3 cup(s) mixed berries, such as blueberries and raspberries |
Directions:
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.
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