2 cups raw almonds
1 cup dried medjool dates, chopped
Dash sea salt
Blend in a food processor until finely chopped. Press mixture into a spring form pan. I used the bottom of a glass to press the crust down, and it worked perfectly.
3-1/2 cups raw cashews-soaked for at least one hour
3/4 cup fresh lemon juice
3/4 cup raw agave
1 cup organic, raw coconut oil-liquefied (let it sit in hot water long enough for it to become liquid)
1/2 cup water
1 vanilla bean or 2 tsp pure vanilla extract
1/2 tsp celtic sea salt
Take all filling ingredients and blend in food processor until smooth. Just let it go for a few minutes... the texture should be nice and creamy. Pour filling into spring form pan on top of crust and spread out until smooth. Cover with foil or plastic wrap and freeze overnight. The freezing process will re-harden the coconut oil and set up the cake. After it is frozen you can refrigerate and it will be ready to serve after about an hour. Even though you have to freeze this cake to set it up, it is not a frozen cake.. once refrigerated, it takes on an extremely similar texture to a regular ol' cheesecake.
2 pints fresh blackberries
4-6 large dried medjool dates, chopped
2 Tbs. raw agave
Place in food processor and pulse briefly to integrate but don't let the texture become smooth--let it stay chunky with berry pieces. Spoon over the cake and serve with a mint leave to garnish. YUM!!!