Recipe – Raw Macadamia Cheesecake


2 cups macadamia nuts, soaked 4 hours

1½ cups cashews, soaked 4 hours

½ cup pitted medjool dates

¼ cup dried, shredded coconut

6 Tbsp. coconut oil, melted

¼ cup lime juice

¼ cup raw agave nectar, maple syrup or sweetener of choice

dash salt

1 vanilla bean or 2 tsp. vanilla extract

3 cups mixed berries, e. g., blueberries, raspberries, blackberries



  • Place macadamia nuts in large bowl; cover with cold water. Place cashews in separate bowl; cover with cold water. After 4 hours rinse and drain soaked nuts; set aside.
  • Pulse macadamia nuts and dates in food processor to a sticky crumb-like consistency. Sprinkle coconut on bottom of 8-inch pie pan. Press nut/date mixture onto coconut to make crust.
  • Place cashews, coconut oil, lime juice, agave nectar, salt and 6 Tbsp. water in bowl of food processor. Scrape seeds from vanilla bean into food processor bowl and puree until fluffy smooth. Pour mixture onto crust; freeze 2 hours, or until firm. Remove from freezer. Slice and transfer to serving platter. Defrost in refrigerator 1 hour, or on countertop 30 minutes.
  • Top with berries and serve.