Key Lime Cheesecake

Crust:
2 c. nuts of choice, or mixture (pecans, walnuts, macadamias, etc.) ½ c. dates, pitted & chopped

Process nuts and dates in food processor to a sticky consistency. Be careful not to over process and bring out too much oil from the nuts. Press into the bottom of an 8” springform pan. Put in the frig while making the filling.

Filling:
3 c. raw cashews (soaked for 1 hour) ¾ c. lime juice (or to taste) ¾ c. raw honey ¾ c. virgin coconut oil, melted 1-3 tsp. vanilla extract (to taste) ½ tsp. sea salt (optional)
Process cashews, lime juice, honey, melted coconut oil, vanilla and salt (if using) to a smooth and creamy consistency. Will need to process for up to 5-7 minutes, depending on the power of your food processor.

Pour the filling onto the crust. Remove any air bubbles by tapping the pan on the counter. Freeze until firm, several hours or overnight. Can serve partially frozen to maintain firmness.

Garnish with fruit of choice. I used frozen raspberries slightly processed with a little agave to slightly sweeten.

Enjoy! (=^_^=)