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Raw Macadamia Cashew Cheesecake

A delicious, guilt-free, vegan, dairy-free, diabetic-friendly, raw cheesecake that is surprisingly simple to make and very satisfying. 

Posted By: Amy Kristy
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Prep Time: 15 | Cook Time: 0 | Ready In: overnight
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Cooking Process:

Place macadamia nuts in large bowl, and cover with cold water. Place cashews in separate bowl, and cover with cold water. Soak nuts 4 hours, then rinse, drain, and set aside.

Pulse macadamia nuts and dates in food processor to a sticky crumb-like consistency. Sprinkle dried coconut on bottom of 8-inch pie pan. Press macadamia nut mixture onto coconut to make crust.

Place cashews, coconut oil, lime juice, agave nectar, and 6 Tbs. water in bowl of food processor. Scrape seeds from vanilla bean into food processor bowl, and purée until smooth. Pour mixture onto crust, and freeze 1 to 2 hours, or until firm. Remove from freezer, slice while frozen, and transfer to serving platter. Defrost in fridge 1 hour, or on countertop 30 minutes; top with berries; and serve.

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Reviewed on: Jul 24, 2013 By
I love cheesecake and am diabetic