A really fantastic cheesecake
Crust
2 c raw macadamia nuts
1/2 c dates pitted
1/4 c dried coconut
Cheese
3 c chopped cashews, soaked for at least 1 hour
3/4 c lemon juice
3/4 c honey
1 tsp vanilla
1/2 tsp sea salt, optional
3/4 c coconut oil, gently warmed
Raspberry Sauce
1 bag frozen raspberries
1/2 c dates, pitted
Crust
Process the macadamia nuts and dates in the food processor
sprinkle dried coconut onto the bottom of a 8 or 9 inch springform pan
press the crust onto the coconut, this will prevent it from sticking
Cheese
blend all the ingredients with 1/2 c water until smooth and adjust to taste
pour the mixture onto the crust and remove air bubbles by tapping the pan on the table
place in freezer
remove the whole cake from the pan while frozen and place on a platter
defrost in the refrigerator
Raspberry Sauce
Process the raspberries and dates in a food processor until well blended
do not use a blender for this or the seeds will become like sand
Place on each piece as it is served, drizzling a little on the plate for garnish