Raw Lemon Cashew Cheesecake
1 cup raw whole almonds
1 cup fresh dates, pitted and roughly chopped
1/4 cup desiccated coconut flakes
3 cups raw cashew nuts
1/2 cup fresh lemon juice
1/2 cup coconut oil, melted
1/2 cup raw agave syrup
Soak the cashew nuts in cold water for 4 hours. Rinse and drain. Set aside.
For the crust, combine whole almonds, dates and coconut flakes in a food processor. Pulse until finely chopped and crumbly. It should stick together when pressed between two fingers. Add a tablespoon of water if it doesn’t stick and blend again. Repeat if necessary. Make sure the dough doesn’t get too wet.
With your fingers, press the crust mixture into bottom and sides of a cake pan with removable bottom, lined with cling film. Make sure it is evenly covered. Set aside.
Combine drained cashews with lemon juice, coconut oil and syrup in the food processor and blend until it becomes smooth and creamy. Transfer mixture onto the crust in the cake pan. Spread evenly and smooth the top.
Put the cake in the freezer for 1-2 hours, or until firm. Remove from freezer, and cut into slices while still frozen. Then keep in refrigerator for 1 hour to defrost or 20 minutes on counter top before serving.
Serve with fresh berries.