Raw Berry Cheezecake (Vegan)

• FOR THE CRUST:
• 1 cup Almonds, Soaked In Water For At Least 3 Hours, Drained
• 1 cup Dates
• 1/4 teaspoons Sea Salt
• 1 teaspoon Orange Zest (optional)
• _____
• FOR THE CHEEZECAKE:
• 2 cups Cashews, Soaked In Water For At Least 2 Hour, Drained
• 1/2 cups Lemon Juice
• 3/4 cups Agave Nectar
• 1/2 cups Coconut Oil, Melted
• 1 cup Strawberries
• 2 teaspoons Vanilla
• _____
• FOR THE FRUIT TOPPING:
• 1/4 cups Diced Strawberries
• 1/4 cups Blueberries
• 1/8 cups Agave Nectar (optional)

1. 1. Place crust ingredients in a food processor, blending until a stiff ball is made. Press mixture into a springform pan, or a deep dish pie plate. Set aside.
2. 2. For the Cheezecake, blend all ingredients on high in a processor or blender until they are completely smooth. Add more fruit or nectar, if desired.
3. 3. Pour Cheezecake mixture on top of the crust. Place in the freezer for at least 2 hours, or until it sets.
4. 4. For the topping, mix the berries and agave nectar (if using) together in a small bowl. Pour over the finished cheezecake. Serve and enjoy!

water, dates, ubc, orange zest, cashews, lemon juice, coconut oil, strawberries, vanilla, ubc, ubc

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