Raw Cashew Cheesecake From Vegetarian Times Magazine

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This rich, dairy free, no bake cheesecake is flavored with agave nectar, a raw sweetener derived from the agave plant. Agave nectar is sweeter than honey with a milder, more floral taste—ideal for desserts or drinks.

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Steps

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Place macadamia nuts in large bowl , and cover with cold water.

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Place cashews in separate bowl , and cover with cold water.

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Soak nuts 4 hours , then rinse , drain , and set aside.

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Pulse macadamia nuts and dates in food processor to a sticky crumb-like consistency.

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Sprinkle dried coconut on bottom of 8-inch pie pan.

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Press macadamia nut mixture onto coconut to make crust.

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Place cashews , coconut oil , lime juice , agave nectar , and 6 tbs.

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Water in bowl of food processor.

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Scrape seeds from vanilla bean into food processor bowl , and pure until smooth.

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

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Remove from freezer , slice while frozen , and transfer to serving platter.

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Defrost in fridge 1 hour , or on countertop 30 minutes.

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Top with berries.

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And serve.

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Ingredients

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macadamia nuts, cashews, dates, dried coconut, coconut oil, lime juice, agave nectar, vanilla bean, mixed berries