Raw Vegan Cheesecake

• FOR CRUST
• 1/4 cups Unsweeted Coconut Flakes
• 2 cups Pecans, Chopped
• 4-6 Dates, Pitted And Soaked With Cashews
• FOR FILLING:
• 3 cups Raw Cashews (soaked For An Hour, Then Drained)
• 3/4 cups Fresh Lemon Juice
• 3/4 cups Agave Nectar (Honey Can Be Used As A Substitute)
• 3/4 cups Coconut Oil (melted, submerge Container In Hot Water)
• 1/4 teaspoons Pure Vanilla Extract
• 2 cups Fresh Strawberries, Chopped

1. Sprinkle coconut flakes on the bottom of an 8" dish.
2. In a food processor blend pecans and dates until crumbly and sticky, to form a crust. Gently press the crust into the pan.
3. Next, blend (in a high powered blender) all the "cheese" ingredients: Cashews, lemon juice, agave nectar, coconut oil, and vanilla, until smooth & creamy. Pour "cheese" evenly over crust and place in freezer for at least 2-3 hours.
4. Next, prepare topping by blending a bag of frozen fruit until spreadable or chopping fresh fruit. Add a little agave to sweeten if you want.
5. Defrost cheesecake in refrigerator an hour before serving. Garnish with topping and serve.

ubc, pecans, dates, cashews, lemon juice, honey, coconut oil, ubc, fresh strawberries

Taken from tastykitchen.com/recipes/desserts/raw-vegan-cheesecake/ (may not work)