Ingrediants

2.5 cups of raw, unsalted cashews

1/2 cup pitted dates

1/2 cup pecans

1/2 cup flaked or shredded coconut

1/2 cup coconut oil (melted to oil consistency by sitting jar in a warm bath)

1/2 cup agave necter

1/3 cup lemon juice

1 tsp vanilla extract

Instructions

1. Soak the cashews in water overnight.  This softens them and ensures they blend smoothly.  DO NOT SKIP THIS STEP!
2. Place the dates, pecans and coconut in a food processor and pulse until they hit breadcrumb consistency.  You want to be able to press it between your fingers and have it keep its shape.
3. Press the crust into the bottom of a springform pan, keeping it just up the bottom and not up the sides. 
4. Place the softened cashews, coconut oil, agave, lemon juice and vanilla in a blender or food processor and blend the s&%$ out of it.  :) You may need to blend, stir, re-blend, stir, re-blend, stir, forever.  The filling needs to be super creamy and not chunky at all to feel like cheesecake. 
5. Spoon the entire filling into the pan. 
6. Cover and freeze overnight.  When ready to serve, remove the outer ring and let thaw for 30 minutes at room temperature. 
7. Serve with a delicious berry sauce on top if you like. (See below)

Berry Sauce

1.5 cups of raspberries or the berries of your choice

1.5 cups pure orange juice (not from concentrate)

1/2 tsp vanilla extract

1/4 tsp cayenne pepper

Pour the OJ and fruit into a sauce pan over high heat.  Using a wooden spoon, stir the mixture casually until it starts to boil.  When it boils turn the heat down to medium-low and allow the mixture to simmer uncovered for 20 minutes.  Stir every so often so the berries don't stick.  When the mixture is about the consistency of oatmeal, turn off the heat and pour sauce into a separate container to cool.