Raw Cheesecake - almonds

Method

• 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.