Crust

1 1/2 cups raw macadamia nuts

1/2 teaspoon of sea salt

1/2 cup pitted dates

1/4 cup shredded coconut

To make the crust, process the macadamia nuts and salt into small pieces and then add the dates and coconut and mix well.

Press into a 9 inch springform pan and then place in the freezer.

Filling

3 cups of raw cashews

3/4 cup lemon juice (should be about 6 lemons)

3/4 cup of Agave Syrup or Raw Honey

3/4 cup of Coconut Oil

1 vanilla bean

1/2 cup of water as needed

To make the filling, blend cashews, lemon juice, agave or honey, coconut oil and vanilla in your blender or processor until smooth. Add just enough water to blend into a smooth creamy texture. Taste test, as you may want to add a little more lemon juice for that extra zing.

Pour into the spring form tray and place in the freezer.

Raspberry Sauce Topping

2 cups of raspberries

1/2 cup of pitted dated

Blend together in a food processor until smooth and pour over the cheesecake and place back in the freezer to set.

* you can also blend mango, or add passionfruit or other berries for a different flavour.

To serve, cut while frozen so that the cheesecake holds its shape.

Keeps best in the freezer for over several weeks.