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Raw Cheesecake (serves 8-10)
For crust:
1/2 cup each RAW walnut, pecans, and macadamia nuts
1/2 cup dates, pitted
pinch of sea salt
1/4 cup dried, unsweetened coconut shreds
For filling:
3 cups RAW cashews
3/4 cup freshly squeezed lemon juice
3/4 cup agave nectar
3/4 cup coconut oil
1 tbsp vanilla extract
water (if needed) to help blending (using no more than 1/4 cup)
For fruit sauce:
1 cup fresh strawberries (tops removed)
agave nectar (to taste)
To make the crust, in a high-speed food processor add walnuts, pecans, macadamia, dates and pinch of salt and process until finely ground. In a cheesecake pan (or a 9′ round cake pan), sprinkle coconut evenly on bottom BEFORE putting crust mixture down. Next, put crust mixture down even across bottom.
For the filling, in a food processor, put cashews, lemon juice, agave, coconut oil and vanilla in and blend until smooth and creamy. If needed, add a little water at a time to ensure creamy consistency. Use no more than 1/2 cup.
Pour filling on top of crust, smooth out the top with a spatula, following by placing in the freezer for an hour to solidify and obtain its shape.
For the sauce, in a blender add strawberries and agave and blend until smooth. place liquid mixture in squeeze bottle or simply use a spoon to apply over top of cheesecake, once it has been removed from the freezer.
Keep refrigerated. Enjoy!
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