Recipe originally from Raw Food Family:

2 cups Almonds
1 cup Dates
3 cups Cashews (soaked for at least 1 hour)
3/4 cup Lemon Juice
3/4 cup Raw Honey
3/4 cup Coconut Oil, melted
1/2 cup Water
1/3 Vanilla Bean, scraped
1/2 tsp Salt

For Berry Sauce
3 cups Frozen Berries
1/2 cup Dates or 1/4 cup Raw Honey

Place almonds and dates in a food processor, and process until fine. Press crust mixture into the bottom of a 9 inch springform pan.

Put Cashews, Lemon Juice, Raw Honey, Coconut Oil, Water, Vanilla Bean pulp and salt into food processor, and process at high speed until very smooth. Pour mixture onto crust. Tap the pan on your countertop a few times to remove any air bubbles.

Put cheesecake in freezer until firm, at least 3 hours or overnight. To serve, transfer to fridge and it will be ready to eat after about an hour.

To make the berry sauce, blend or process ingredients until smooth, and adjust to taste. Store in airtight jar in the fridge, and spoon a couple of tablespoons onto slices when serving.