Raw Cheesecake

2 cups cashews, finely chopped
½ cup Medjool Dates, pitted (soaked ½ hour if firm, drained)
¼ cup Dried Coconut
3 cups Cashews, soaked & drained or 1 jar prepared raw cashew butter
Fresh squeezed juice of 1 lemon
¾ cup raw agave nectar (or honey)
¾ cup Coconut Oil (gently warmed)
1 teaspoon Vanilla
1 pinch Sea Salt, optional
½ cup Water
Fresh berries (optional)

For the crust, mix in processor 2 c raw cashews, dates, dried coconut. Press into pie plate.

For the cheese, 3c cashew (soaked 1 hour,drained) OR add 1 jar raw cashew butter; Blend with 3/4 c lemon juice, 3/4 c agave, 3/4 c coconut oil, 1 tsp vanilla pinch salt to form a smooth consistency. Add water if necessary to turn over.
Pour mixture onto crust, remove air bubbles by tapping the pan on a table, place in freezer till firm. Serve frozen or defrost slightly in fridge. Top with fresh berries if desired.