Raw Cheese Cake

This is one of my favorite desserts! Before I became high raw, my mom would make my brother and I a cheese cake for every birthday. I didn't have to let go of the tradition of birthday cheesecake! This is a crowd pleaser and has proven the test of my non raw friends taste buds. It's a little pricey to make but worth it especially for special occasions. 


CRUST:
3/4 C. walnuts
3/4 C. macadamia Nuts
1/2 C. dates
1/4 C. dried unsweetened coconut flakes
1 pinch sea sale

Process nuts and dates and salt well. Sprinkle coconut on bottom of pan (I use a square pirex or a circle cheesecake pan 8x8 is perfect) this helps keep cheesecake from sticking. Press crust mixture into pan.

FILLING:
2 C. cashews
1/2 C. lemon juice
1/2 C. coconut oil
1/2 C. agave or honey
1 T. vanilla extract
up to 3 T. water to thin if necessary

Blend all ingredients in a high speed blender until creamy (except water, only use if needed). Pour filling into pie crust and freeze about an hour to let the cake firm up.

TOPPING: 
(I think this topping is best freshly made, so I make it right before serving. If this isn't possible you can alternatively top cheesecake and place back in freezer until ready to serve.)
2 C. frozen organic strawberries (one of the dirty dozen- high priority to buy organic)
1/2 C. dates

Place ingredients in high speed blender. Blend well (if you have a tamper like the one that comes with a vita mix, you will want to use it to assist in the blending).

Recipe inspired by therawtarian.com