My blog: www.brownvegan.com Twitter: twitter.com Facebook: www.facebook.com Post on my blog about this video: bit.ly Crust 1 ½ cups macadamia nuts ½ teaspoon sea salt ½ cup dates, pitted ¼ cup coconut flakes (optional) Filling 3 cups raw cashews, soaked for about 3 hours in water ½ cup lemon juice ¾ cup agave nectar ½ cup coconut oil 1 vanilla bean or 1 teaspoon vanilla extract 1/3 cup water, as needed To make crust, process macadamia nuts and salt for about 20 seconds in a food processor. Slowly add in dates until mixed well. Dust the bottom of a dish with coconut flakes and flatten crust on top. Set aside. To make filling, add filling ingredients in the food processor (expect water) and mix for about 30 seconds. Slowly add water as needed in the food processor to make a creamy filling. Pour on crust and freeze for about 2 hours to allow cake to set. Top with fresh strawberries. You can also make a strawberry sauce by cutting fresh strawberries into halves, sprinkling on a little sugar and allow to sit for about 15 minutes to marinate. Will keep in the refrigerator for a week. This recipe is adapted from Ani Phyo’s vegan cheesecake recipe. I didn’t feel the cake tasted anything like cheesecake, so I changed the name and added fresh fruit.

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