Recipe by Andrea Kowalski
Serves 12

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

1. 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.
2. 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.
3. 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