Raw cherry cheesecake

All though this cheesecake can be made all year around, this is one of my favourite summer desserts! Fresh berries when they are in season just taste so much better. 

Time 60 minutes + 1 hour soaking of cashews + 4 - 6 hours in the freezer + at least 1 hour of defrosting

Raw cherry cheesecake with strawberry sauce
Ingredients 4 - 6 people

The cream
300 g cashews (soaked for 1 hour)
the juice from ½ lemon
1.5 dl raw coconut oil
4 dl coconut cream
2 tsp raw vanilla
150 g fresh, pitted cherries
100 g fresh strawberries

The crust
100 g almonds
100 g walnuts
100 g pecans
100 g pitted dates

The sauce
100 g fresh, pitted cherries
50 g fresh strawberries
1 tbs agave nectar

fresh cherries and raw vanilla for decoration

Method of preparing:
Boil water and let the cashews soak for 1 hour.

Meanwhile, put all ingredients for the crust in a blender and mix until you have a sticky, yet grainy, mixture. Then press the mixture down into a 22-24 cm pan to form the crust.

Pour out the water from the cashews and put them in a high speed blender together with all other ingredients for the cream and mix until you have a smooth cream. Pour the cream onto the crust and put it in the freezer for 4 - 6 hours. 

Take the cake out of the freezer and loosen it from the pan. Let it defrost for at least 1 hour. Menwhile, put all of the ingredients for the sauce in a high speed blender and mix until the sauce is blended and smooth. Pour the sauce over the cake and decorate it with raw vanilla and fresh cherries and your cake is ready to serve!