1 cup walnuts
1/2 cup raisins (optional, or if you do not want raisins in the crust, instead add an extra cup of walnuts)
8 pitted dates (optional)
3/4 cup coconut flakes, unsweetened
Salt to taste
1 Tablespoon of coconut oil
3 cups raw cashews, soaked in water for 1 hour
3/4 cups honey, coconut palm sugar or other sweetener of choice
Juice of 3 small lemons (about 1/3 cup)
Zest of 1 lemon
1/2 cup coconut cream (cream from top of coconut milk can)
2 teaspoons vanilla extract
3/4teaspoon almond extract
1/4 teaspoon sea salt
3 Tablespoon coconut oil
¼ cup water
2 cups frozen berries of choice
1 heaping Tablespoon honey (or your choice of sweetener)
1 teaspoon lime or lemon zest (or lemon juice)
1 Tablespoon of arrowroot powder (or cornstarch)whisked into 1 Tablespoon cool water
- Grease a 9 inch springform pan with coconut oil.
- Preheat oven to 350F.
- In a food processor, process all crust ingredients until crumbly and somewhat moist.
- Experiment with the proportions, but it should be moist enough that it can be packed together.
- Press into a tart pan with removable bottom, or a 9″ springform pan.
- Bake for 15 minutes, being careful not to burn.
- Remove and set aside to cool.
- Drain cashews and place in blender.
- Add agave nectar, lemon juice, lemon zest, coconut cream, vanilla and almond extracts, salt and coconut oil and blend, scraping down the sides as needed with a spatula, adding water 1 tablespoon at a time, until a thick, smooth, creamy consistency results.
- To achieve extra creamy results, be sure to blend for at least 10 minutes, scraping down when needed.
- Pour mixture over crust, smoothing the top with a spatula.
- Put it in the freezer to set for about an hour.
- In a saucepan heat up the raspberries, agave nectar (or other sweetener), lemon or lime zest on medium heat.
- Add in the arrowroot mixture for thickening, and bring to a light boil.
- Remove from heat and allow to cool slightly before pouring the topping onto your frozen cheesecake.
- Cut the cake into slices while frozen.