Raw Cheesecake

Directions

1. 1
   CRUST.
2. 2
   1 1/2 cups of almonds.
3. 3
   1 cup of dates or 1/2 cup of honey *Based on the 1 cup almonds:1/4 cup dates ratio from the recipe above, this ratio would be too sweat for even me!
4. 4
   1.
5. 5
   To make the crust, use a food processor and process the nuts and dates or honey until nice and fine.
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   If you do not have a food processor use a blender but do not place all the ingredients at once but little at time or else it will burn out the blender.
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   2.
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   Place the ingredients into a pie plate and press all around the pie plate, once this is done I put it in the fridge.
9. 9
   CHEESE.
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    3 cups of cashews (soak in a bowl for at least an hour this will make them nice and soft).
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    1 cup of lemon juice *Like with the recipe I tried, there are equal amount of lemon juice, honey/agave, and coconut oil.
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    You may want to reduce the lemon slightly; otherwise, it comes out a bit zesty (but still awesome).
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    1 cup honey.
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    1 cup of coconut oil.
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    1 teaspoon of vanilla.
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    2.
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    To make the cheese, blend the cashews, lemon, honey, coconut oil, vanilla, and 1/2 cup of water.
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    Blend until smooth and adjust to taste.
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    3.
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    Pour the cheese mixture onto the crust.
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    4.
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    Place the cheesecake into the freezer until its nice and firm (I put it in for 3-4 hours tops).
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    5.
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    Then I put cheesecake into the fridge for about an 1 hour.
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    TOPPING.
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    1 bag of your favorite berries or whatever is available.
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    1/2 cup of dates or 1/4 cup of honey
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    1.
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    Blend the ingredients and place it on a container.