Raw Cashew and Lime Cheesecake

Serves: 8-12 | Prep: 10 minutes (4 hours soaking) | Cooking: 180 minutes | Raw – Dairy Free – Gluten Free

INGREDIENTS

2 cups macadamia nuts

1½ cups cashews

½ cup dates, pitted

¼ cup dried coconut

6 tablespoons coconut oil

¼ cup lime juice

¼ cup honey or maple syrup

½ vanilla bean

3 cups mixed berries such as blueberries and raspberries

SHOPPING LIST

200g macadamia nuts

150g cashews

50g dates

50g dried coconut

Coconut oil

4 limes

Honey/maple syrup

1 vanilla bean

3 cups mixed berries

UTENSILS LIST

2 bowls

Sharp knives

Measuring cups/spoons

Juicer

Food processor

8-inch pie pan

Spatula

Platter to serve

METHOD

1. Place macadamia nuts in a large bowl, and cover with cold water. Place cashews in separate bowl, and cover with cold water. Soak nuts for 4 hours, then rinse, drain, and set aside.
2. 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.
3. Place cashews, coconut oil, lime juice, honey/maple syrup and 6 tablespoons of water in bowl of food processor. Scrape seeds from vanilla bean into food processor bowl, and purée until smooth.
4. Pour mixture onto crust, and freeze 1-2 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.

Tip: Vanilla beans are a great way to naturally create a rich vanilla flavour!