Raw Cheesecake

Everyone tells me I should open a restaurant, cater or sell these when I make this raw Cheesecake recipe. Hay, make it yourself!

For the crust:
1 1/2 cups of almonds
1 cup of dates

To make the crust, use a food processor and process the nuts and dates until nice and fine. Place the ingredients into a pie plate and press all around the pie plate, once this is done put in fridge. (In a hurry, just use almonds and a coffee grinder, skip the dates.)

For the Cheese:
2 cups of pine nuts (soak for an hour)
1/2 cup of lemon juice (about 3 lemons)
1/2 cup raw agave
1/2 cup of extra virgin coconut oil
1 teaspoon of vanilla or half vanilla bean
1/2 cup of water

To make he cheese, blend the pine nuts, lemon, agave, coconut oil, vanilla, and water. Blend until smooth and adjust to taste.

Pour the cheese mixture onto the crust.
Place the cheesecake into the freezer until it's nice and firm (3-4 hours). Then put cheesecake into the fridge for about one hour.

For sauce:
1 bag of your favorite berries
1/4 cup of honey or agave

Blend the ingredients and place it in a container. Pour the sauce on the cheesecake when serving.

Coconut Cream Pie
variation:
After blending, add 1 cup of shredded (bigger) dried coconut (unsulferized, no sugar) and stir in, do not blend. Pour into crust in pie plate. Powder the top with finely shredded coconut (instead of the berries). Freeze. Serve cold and firm, but not frozen. Recipe variation by Debbie Owen.

These pies are very nice in single serving sizes. For bite size, try a silicon mini-muffin pan, pop them out when frozen solid and then top with berries. Or use a regular muffin pan and paper cup cake liners. Great for tea parties and baby showers!