Tina’s Raw Coconut Cheezecake

This recipe is a light and refreshing dessert. You can decorate the top with strawberry and kiwi slices for a wonderful dessert centerpiece! Remember raw means that ingredients are not heated above 116 degrees and the enzymes are intact. (For more info, please refer to my article dated September 2, 2010.)

Crust Ingredients:

* 1/2 cup shredded coconut
* 1/2 cup mixed macadamias. Brazil nuts, etc.
* 1 cup pitted dates

Filling Ingredients:

* 3 cups cashews ….i soaked them overnight and drained the next day
* ¾ cup coconut oil, melted
* ¾ cup raw agave nectar
* ¾ cup fresh lemon juice
* ½ cup water or almond milk
* ¼ teaspoon vanilla, optional

To prepare crust:
Place all ingredients in a food processor and process until everything resembles crumbs. Press into the bottom of a spring form pan with a spoon.

To prepare the filling:
Place all ingredients into a high speed blender (not food processor). Blend until smooth and thick, adding small amounts of water if necessary.

Pour filling ingredients over crust. Cover and freeze for 2 hours then store uncovered in the refrigerator for 2 hours. Remove the sides of the pan and serve. If not completely devoured, place leftover cake in the freezer. Enjoy!