Raw Cheesecake

CRUST.
1 1/2 cups of almonds.
1 cup of dates or 1/2 cup of honey *Based on the 1 cup almonds:1/4 cup dates ratio from the recipe above, this ratio would be too sweat for even me!
1.
To make the crust, use a food processor and process the nuts and dates or honey until nice and fine.
If you do not have a food processor use a blender but do not place all the ingredients at once but little at time or else it will burn out the blender.
2.
Place the ingredients into a pie plate and press all around the pie plate, once this is done I put it in the fridge.
CHEESE.
3 cups of cashews (soak in a bowl for at least an hour this will make them nice and soft).
1 cup of lemon juice *Like with the recipe I tried, there are equal amount of lemon juice, honey/agave, and coconut oil.
You may want to reduce the lemon slightly; otherwise, it comes out a bit zesty (but still awesome).
1 cup honey.
1 cup of coconut oil.
1 teaspoon of vanilla.
2.
To make the cheese, blend the cashews, lemon, honey, coconut oil, vanilla, and 1/2 cup of water.
Blend until smooth and adjust to taste.
3.
Pour the cheese mixture onto the crust.
4.
Place the cheesecake into the freezer until its nice and firm (I put it in for 3-4 hours tops).
5.
Then I put cheesecake into the fridge for about an 1 hour.
TOPPING.
1 bag of your favorite berries or whatever is available.
1/2 cup of dates or 1/4 cup of honey
1.
Blend the ingredients and place it on a container.