2 C raw soaked Almonds or Cashews (we used 1 C of each!)
1/2 C pitted medjool dates
1/4 C unsweetened dried coconut flakes
3 C raw cashews, soaked for at least an hour
3/4 C unrefined virgin coconut oil (we used 1/4 C coconut oil and 1/2 C butter)
3/4 C freshly squeezed lemon juice (about 4 lemons)
3/4 C raw organic honey (we used Costco honey :))
1 tsp vanilla
1/2 tsp sea salt
3 C berries (blackberries, blueberries, strawberries, raspberries, etc) YOUR CHOICE! (We used frozen berries, which we let thaw before blending with the dates)
1/2 C dates
Drain the nuts, and process along with the dates and coconut flakes in a food processor until it balls up like cookie dough.
Put wax paper into your pie tin or spring form pan and press the crust mixture down onto it!
Drain the nuts, and blend them along with the lemon, honey, gently warmed coconut oil, vanilla, and sea salt in a power blender. Blend until smooth. (Maybe someday I will have a high power blender, but we made this one work. We just blended the nuts with the lemon juice and coconut oil. Then in a bowl I mixed the butter, honey, vanilla and salt. Then poured the nut mixture in and mixed it all, then it all went back to the blender one more time! :)) Lots of back and forth, but I wanted it creamy!
You are supposed to process the berries and dates in a power blender until well blended and pour of the "cheese cake." But I couldn't decide what kind I wanted so we had 2 choices of berries, and instead of pouring the fruit all over the cake, everyone just spooned some over their own piece. The blackberry sauce was the most popular, but the strawberry was just as fantastic!
Thanks again CaliCakes for sharing the recipe!