This rich, dairy-free, no-bake cheesecake is flavored with agave nectar, a raw sweetener derived from the agave plant. Agave nectar is sweeter than honey with a milder, more floral taste—ideal for desserts or drinks.
DIRECTIONS
- 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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ingredient list
Serves 12
- 2 cups macadamia nuts
- 1 1/2 cups cashews
- 1/2 cup pitted Medjool dates
- 1/4 cup dried coconut
- 6 Tbs. coconut oil, melted (gently warmed)
- 1/4 cup lime juice
- 1/4 cup raw agave nectar
- 1/2 sun-dried vanilla bean
- 3 cups mixed berries, such as blueberries and raspberries
Nutritional Information
Per SERVING:
| Calories | 359 |
| Protein | 5g |
| Total Fat | 28.5g |
| Saturated Fat | 9.5g |
| Carbs | 24g |
| Choelsterol | 0mg |
| Sodium | 7mg |
| Fiber | 4g |
| Sugar | 14g |
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