Raw Blackberry Coconut “Cheese”Cake

• FOR THE CRUST:
• 1/2 cups Raw Macadamia Nuts
• 1/2 cups Soft Medjool Dates, Pitted
• 1/2 cups Raw, Shredded, Sweetened, Coconut
• 1/2 teaspoons Sea Salt
• FOR THE FILLING:
• 1/3 cups Raw Extra-virgin Coconut Oil, Melted
• 1/3 cups Agave Nectar (or Honey)
• 1-1/2 cup Raw Cashews, Soaked Overnight In A Bowl Of Water (place A Paper Towel Over The Bowl), Drain Cashews Before Using
• 1 whole Orange, Juiced
• 1 whole Vanilla Bean, Seeds Scraped
• 1 cup Fresh Blackberries (You Can Also Use Frozen, Just Thaw Before Using)

1. 1. In the bowl of a food processor, pulse together the macadamia nuts, dates, coconut, and sea salt until just combined. The crust should stick together when you roll it between your hands.
2. 2. Press the crust into a 7-inch springform pan.
3. 3. For the filling, whisk together the coconut oil and agave in a small bowl.
4. 4. In a food processor, combine all ingredients for the filling, except the blackberries. Process until smooth, about 3 minutes. Occasionally stop the machine to scrape down the sides of the bowl.
5. 5. Evenly spread about 2/3 cup of the cashew mixture over the top of the crust.
6. 6. Add the blackberries to the remaining cashew filling and blend on high until smooth and the filling is entirely purple.
7. 7. Pour the blackberry filling over the first cashew filling.
8. 8. Put the cheesecake in the freezer and freeze until firm.
9. 9. To serve, take the cheesecake out of the freezer about 20 minutes prior to eating. Run hot water over a sharp knife and use to cut slices. Serve with fresh blackberries.
10. Note: Don't bother with leftovers. However, if you are the type of person that likes to take small bites and go back for more, freeze the rest of the cheesecake.

raw macadamia nuts, dates, salt, filling, extravirgin coconut oil, honey, cashews, orange, vanilla bean, fresh blackberries

Taken from tastykitchen.com/recipes/desserts/raw-blackberry-coconut-e2809ccheesee2809dcake/ (may not work)