Raw Vegan Cashew Cheesecake

VegSocialWorker's Note:

This untried recipe is from the July/August 08 issue of Vegetarian Times. It looks delicious.

• Total Time: 3 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 3 hrs

Ingredients:

Servings: 12

• 2 cups raw macadamia nuts
• 1 ¼ cups raw cashews
• ½ cup pitted medjool dates
• ¼ cup dried coconut
• 6 tablespoons coconut oil , melted (gently warmed)
• ¼ cup lime juice
• ¼ cup raw agave nectar
• ½ sun dried vanilla bean
• 3 cups mixed berries , such as blueberries and raspberries

Directions:

1. Place macadamia nuts in a large bowl and cover with cold water. Place cashews in a separate bowl and cover with cold water. Soak nuts 4 hours, then rinse, drain and set aside.
2. Pulse macadamia nuts and dates in a food processor to a sticky crumb-like consistency, Sprinkle dried coconut mixture onto bottom of 8-inch pie pan. Press macadamia nut mixture onto coconut to make pie crust.
3. Place cashews, coconut oil, lime juice, agave nectar and 6 Tbsp water in bowl of the food processor. Scrape seeds from vanilla bean into food processor bowl and puree until smooth.
4. Pour mixture into crust, and freeze 1 to 2 hours, or until firm.
5. Remove from freezer, slice while frozen, and transfer to serving platter. Defrost in the fridge 1 hour or on countertop 30 minutes; top with berries and serve.