1 Cup Pecans
1 Cup Almonds
1/4 tsp. Salt
4 Medjool Dates
3 Cups Raw Cashew pieces, soaked overnight (or at least 3 hours)
1/2 Cup Agave Syrup
1/4 Cup Water
1/4 Cup fresh Lime Juice
1 tsp. Vanilla (Danncy Mexican is best)
3 1/2 Cups Strawberries
3/4 Cup Coconut Oil, melted over a little hot water.
Strawberry Coulis (Coulis is a fancy word for pureed sauce)
2 Cups Strawberries
3 Tbsp. Agave Syrup
In a food processor, grind almonds and pecans fully. Then add dates and salt. A nice dough should form. Press into a cake or pie pan. For the filling, in a good blender, combine cashews, water, agave, lime juice, and vanilla. A VitaMix is ideal. But if you don't have one, add the cashews a few at a time, until the mixture is smooth. Scrape down occasionally. Feed strawberries through the top until incorporated. Add melted coconut in a steady stream. Pour filling right over the crust. It will look like a smoothie at this time. But the oils will set with about 4 hours in the fridge. We couldn't wait 4 hours and so our cheesecake was a little gooey in the middle still. But it still tasted wonderful. One bite won't be enough. But the good thing about this cake is that it's raw and so dense that a few bites will really satisfy any craving. This cake will last, and that's a good thing. When ready to serve, just puree the strawberries and agave and drizzle over the cake. YUM YUM YUM!