This luscious nondairy cheesecake will store for a few days covered in the refrigerator. Agave nectar is a good substitute for the honey to make the recipe vegan. This recipe works well with other types of berries and fruits.

INGREDIENTS | SERVES 6

• 2 cups macadamia nuts
• ½ teaspoon salt
• ½ cup dates
• 1 teaspoon cinnamon
• 2 cups cashews
• ½ cup honey
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• ½ cup liquid coconut oil
• 2 tablespoons lecithin
• 1 pint organic strawberries

1. Prepare the crust by processing the macadamia nuts in a food processor until they are broken down but still chunky.

2. Add ½ teaspoon salt, dates, and cinnamon and continue processing until well mixed.

3. Press the crust into a 9″ springform pan. You could spread some dried coconut or coconut oil onto the pan first to prevent the crust from sticking.

4. Prepare the filling by blending the cashews, honey, lemon juice, and vanilla until smooth and creamy. Add the liquid coconut oil and lecithin and continue blending until well mixed.

5. Pour half of the filling into the springform pan. Blend the second half with the strawberries until smooth.

6. Pour the remaining filling into the springform pan. Use a chopstick to swirl the filling.

7. Place the cheesecake in the freezer for 2 hours to set. Remove the spring form and garnish with fresh berries. Let thaw for 30 to 60 minutes before serving.

PER SERVING:

Calories: 845 | Fat: 73 g | Protein: 12 g | Sodium: 203 mg | Fiber: 8 g