Recipe by Andrea Kowalski
This rich, dairy-free, no-bake cheesecake is a heavenly accompaniment to seasonal berries.
2 cups macadamia nuts
1½ cups cashews
½ cup pitted Medjool dates
½ cup dried coconut
6 Tbs. coconut oil, melted (gently warmed)
¼ cup lime juice
¼ cup raw agave nectar
½ sun-dried vanilla bean
3 cups mixed berries, such as blueberries and raspberries
- Place macadamia nuts in large bowl, and cover with cold water. Place cashews in separate bowl, and cover with cold water. Soak nuts 4 hours, then rinse, drain, and set aside.
- Pulse macadamia nuts and dates in food processor to a sticky crumb-like consistency. Sprinkle dried coconut on bottom of 8-inch pie pan. Press macadamia nut mixture onto coconut to make crust.
- Place cashews, coconut oil, lime juice, agave nectar, and 6 Tbs. water in bowl of food processor. Scrape seeds from vanilla bean into food processor bowl, and puree until smooth. Pouir mixture into crust, and freeze 1 to 2 hours, or until firm. Remove from freezer, slice while frozen, and transfer to serving platter. Defrost in fridge 1 hour, or on countertop 30 minutes; top with berries; and serve.
per serving: 359 cal; 5 g prot; 28.5 g total fat (9.5 g sat fat); 24 g carb; 0 mg chol; 7 mg sod; 4 g fiber; 14 g sugars