1/2 cup raw pecans (pecans don't require soaking) – I used Macadamia NutsJ YUM!
a little more than 1/2 cup soft pitted dates - until it looks good and sticks together
1/4 cup raw flaked coconut
tiniest pinch of sea salt
3 1/2 cups raw cashews (soaked & drained)
2/3 cup agave nectar
2/3 cup extra virgin coconut oil
2/3 cup fresh lemon juice
2 teaspoons vanilla extract or 2 vanilla beans, scraped
Begin by soaking the nuts ( I soaked them until I was finished with the crust). After they've finished soaking, prepare the crust. In the bowl of a food processor, chop the dates, nuts, coconut and sea salt. Process until it holds together when you press it between two of your fingers. Set aside. Begin the filling by slightly warming the coconut oil in a bowl of warm water (it melts at 77 degrees). Add the cashews, coconut oil, agave, lemon juice and vanilla into the pitcher of a blender, and blend well (until completely smooth). Blend a little more, just to be safe.
Press the crust evenly into the bottom of an 8-inch spring form pan (don't go up the sides). Pour the filling on top and freeze for 4 hours, or over night. To serve, let the cheesecake thaw (we would eat it right out of the freezer, I don't think you need to thaw)for about 30 minutes, and cut into small slivers.