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CRUST.
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1 1/2 cups of almonds.
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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!
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1.
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To make the crust, use a food processor and process the nuts and dates or honey until nice and fine.
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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.
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2.
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Place the ingredients into a pie plate and press all around the pie plate, once this is done I put it in the fridge.
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CHEESE.
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3 cups of cashews (soak in a bowl for at least an hour this will make them nice and soft).
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1 cup of lemon juice *Like with the recipe I tried, there are equal amount of lemon juice, honey/agave, and coconut oil.
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You may want to reduce the lemon slightly; otherwise, it comes out a bit zesty (but still awesome).
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1 cup honey.
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1 cup of coconut oil.
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1 teaspoon of vanilla.
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2.
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To make the cheese, blend the cashews, lemon, honey, coconut oil, vanilla, and 1/2 cup of water.
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Blend until smooth and adjust to taste.
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3.
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Pour the cheese mixture onto the crust.
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4.
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Place the cheesecake into the freezer until its nice and firm (I put it in for 3-4 hours tops).
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5.
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Then I put cheesecake into the fridge for about an 1 hour.
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TOPPING.
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1 bag of your favorite berries or whatever is available.
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1/2 cup of dates or 1/4 cup of honey
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1.
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Blend the ingredients and place it on a container.
