Raw food cheesecake with cashews and macadamia nuts

Ingredients:

2 cups macadamia nuts 1.5 cups cashews Half a cup of Medjul dates (or regular) 1/4 cup coconut shavings 6 tablespoons coconut oil (slightly warmed) 1/4 cup lime juice 1/4 cup agave nectar Half Vanilla Pod 1.5 cups blueberries and 1.5 cups raspberries (other berries can be used)

Recipe: 1. Pour macadamia nuts and cashews with cold water (in different dishes). Leave for 4 hours, then drain and rinse the nuts. 2. In a blender, mix macadamia nuts and dates (to crumb consistency). Sprinkle coconut shavings on the bottom of the cheesecake. Spread a mixture of macadamia nuts and dates on top evenly. 3. Blend cashews, coconut oil, lime juice, agave nectar and 6 tablespoons of water. Add vanilla seeds to blender. Mix until smooth. Pour the mixture from the top. 4. Put the cheesecake in the freezer for 1-2 hours (until firmness). Take out the cheesecake, cut it while it is frozen, and place the pieces on plates for serving.

5. Thaw the cheesecake (in the refrigerator for 1 hour, at room temperature for 30 minutes). Garnish with berries on top. Serve.