Makes one 12" cheesecake
2/3 cup raisins
Grind the almonds into a flour in a food processor.
Add the raisins and continue grinding until broken down.
Add the coconut and vanilla. Grind again to incorporate.
Add another 1/2 - 1 teaspoon water if needed to keep the mixture held together when pressed in your hand.
Press evenly into the bottom of a 12" spring form pan.
4 cups quartered strawberries OR mixed berries
3/4 cup + 2 tablespoons lemon juice
Lemon zest (from all juiced lemons)
Blend all except the oil in a high speed blender (may need the tamper).
Add the oil and blend again (or whisk in) until completely smooth.
Pour the filling evenly over the crust.
Chill in the fridge for at least 8 hours, or overnight.
Garnish with berries or whatever else your heart desires!
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