For the crust:
2 cups raw macadamia nuts ( I substituted pecans)
½ cup dates, pitted ( I substituted maple syrup that night because I was out… but could also do agave nectar)
¼ cup dried unsweetened coconut

For the Cheese:
3 cups cashews (chopped and soaked for at least 1 hour)
¾ cup lemon juice
¾ cup honey
¾ cup coconut oil (this is virgin coconut butter from the first cold pressing. Can be found at healthfood stores)
1 teaspoon vanilla
½ teaspoon sea salt (optional)

For sauces:
1 bag frozen raspberries
½ cup dates ( I used agave syrup, or could use honey)

Chocolate sauce:
½ cup coconut oil in soft stage (leave out in a warm room)
¼- ½ cup agave nectar (to taste)
½ cup raw chocolate powder (can be found at healthfood store in raw foods section as cocoa powder)

To make the crust, process the nuts and the dates in the food processor. Sprinkle dried coconut onto the bottom of an 8-9 inch springform pan. Press crust onto the coconut. This will prevent it from sticking.

To make the cheese blend the cashews. Lemon, honey, gently warmed coconut oil, vanilla, sea salt (if using), and ½ cup water. Blend until smooth and adjust to taste.
Pour the mixture onto the crust. Remove air bubbles by tapping the pan on a table. Place in the freezer until firm. Remove the whole cake from the pan while frozen and place on a serving platter. Defrost in the refrigerator.
To make the raspberry sauce, process raspberries and dates (or agave) in a processor until well blended. (do not use a blender or the seeds become like sand.) Strain sauce through a mesh to get a smooth consistency.
To make the chocolate sauce, blend the softened oil, agave nectar and chocolate powder until smooth and runny. Adjust tastes.

After the cheesecake has set up in the freezer (it doesn’t need to be frozen, just firmed up a little) remove the springform pan rim, and serve with the chocolate and raspberry sauces drizzled on top.

~By Emily Lee Angell from The Complete Book of Raw Food (with a few personal adjustments) by Julia