2 cups raw macadamia nuts (or Brazil nuts)
1 cup pitted dates
1/4 cup dried shredded coconut
3 cups raw cashews, soaked for at least 2 hours, rinsed and drained
1/2 cup lemon juice
1/2 cup honey
1/2 cup coconut oil
1 tsp. vanilla
1/2 tsp. sea salt
1/2 cup pure water
1 bag frozen raspberries
1/2 pitted dates
Crust: process the macadamia and dates in the food processor. Sprinkle dried
coconut onto the bottom of 8 or 9 springform pan. Press crust onto the coconut. This will
prevent it from sticking.
Cheese Filling: Process cashews, lemon, honey, gently warmed coconut oil, vanilla,
sea salt and 1/2 cup water. Blend until smooth and adjust to taste.
Pour the mixture on the crust. Remove air bubbles by tapping the pan on the table.
Place in the freezer until firm. Remove the whole cake from the pan while frozen and place
on a serving platter. Defrost in the refrigerator.
Raspberry Sauce: Process raspberries and dates in a food processor until well
blended. (Do not use a blender for this or the raspberry seeds will become like sand!)