Raw Cashew Cheesecake
Recipe from Vegetarian Times

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.

Raw Cashew Cheesecake

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  • 2   cups 
    macadamia nuts
  • 1 1/2  cups 
  • 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
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, and 6 tablespoons water in bowl of food processor. Scrape seeds from vanilla bean into food processor bowl, and puree 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.
Nutrition information
Per Serving: cal. (kcal) 359, Fat, total (g) 29, sat. fat (g) 10, carb. (g) 24, fiber (g) 4, sugar (g) 14, pro. (g) 5, sodium (mg) 7, Percent Daily Values are based on a 2,000 calorie diet
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