Oh My My ...

I was just checking my 

facebook account and 

saw this

"just like cheesecake"

recipe.

- by Emily Lee Angell

We are going to my brothers

on

~ Christmas Eve ~

I think this will be perfect 

to bring along.

It sounds divine!!!

Crust:
2 cups raw macadamia nuts
1/2 cup dates, pitted (I use medjools)
1/4 cup dried coconut Cheese:
3 cups chopped cashews, soaked for at least 1 hour
3/4 cup lemon juice
3/4 cup honey
3/4 cup coconut oil (I only use Virgin coconut oil )
1 teaspoon vanilla (I use raw organic, alcohol free)
1/2 teaspoon Celtic sea salt (optional)

 Raspberry sauce:
1 bag frozen raspberries
1/2 cup dates

  Directions:
To make the crust, process the macadamia nuts and dates in the food processor. Sprinkle dried coconut onto the bottom of an 8 or 9 inch springform pan (found in Target). Press crust onto the coconut. This will prevent it from sticking.

  To make the cheese, blend the cashews, lemon, honey, gently warmed coconut oil (do not use microwave), vanilla, sea salt (if using), and 1/2 cup water. Blend until smooth and adjust to taste. Pour the mixture onto the crust. Remove air bubbles by tapping the pan on a table. Place in the freezer until firm. Remove the whole cake from the pan while frozen and place on a serving platter. Defrost in the refrigerator. (I've never defrosted fully)

To make the raspberry sauce, process raspberries and dates in a food processor until well blended. (Do not use a blender for this or the raspberry seeds will become like sand.)
As with any recipe, you may want to play with it until it suits you.
Makes: 24 slivers

ENJOY!