Raw Cheesecake

I lament to say I have no picture for this one but it was because it was eaten up so fast! Hopefully I'll be making it again soon so I can post a pic!

Crust:
1.5 c. mac nuts
1/2 t. sea salt
1/2 c. pitted dates
1/4 c. shredded coconut

Filling:
3 c. cashews
3/4 c. lemon juice ~6 lemons
3/4 c. agave syrup (can substitute honey)
3/4 c. coconut oil
1 vanilla bean
1/2 c. water, as needed

To make crust, process the mac nuts into small pieces with salt in food processor. Slowly add dates and mix well.

Cover the bottom of a 9 inch springform pan with shredded coconut. Press crust evenly on the bottom of the pan. Set aside.

To make filling, blend cashews, lemon juice, agave, coconut oil and vanilla in your blender. Add just enough water to blend into a smooth cream. Pour into springform pan, and place in freezer till firm.

Before serving, take cake out of the freezer and remove from pan while frozen. The recipe says to place cake on a plate and defrost in the fridge an hour before serving but I keep it in the freezer because by the time the cake is served and on plates the cheesecake is usually perfect... at least in Hawaii! Enjoy!