Raw, Gluten Free, Vegan "Cheese" Cake.

For the crust:

1 1/2 cups of almonds
1 cup of dates, 1/2 cup of raw honey

To make the crust, use a food processor and process the nuts and dates, honey, or agave until nice and fine. If you do not have a food processor use a blender but do not place all the ingredients in at once, but a little at time, or else it will burn out the blender. Place the ingredients into a pie plate and press all around the pie plate. Once this is done, put it in the fridge, while making the cheese.

For the cheese:

3 cups of cashews (soak in a bowl for at least an hour this will make them nice and soft)
1 cup of lemon juice
1 cup raw honey
1 cup of coconut oil
1 teaspoon of vanilla

To make the cheese, blend the cashews, lemon, honey or agave, coconut oil, vanilla, and 1/2 cup of water. Blend until smooth and adjust to taste.

Pour the cheese mixture onto the crust.

Place the cheesecake into the freezer until its nice and firm ( 3-4 hours tops). Then put cheesecake into the fridge for about an hour.

For the sauce:

1 bag of your favorite berries
1/2 cup of dates or 1/4 cup of honey or agave nectar

Blend the ingredients and place in a container. Pour the sauce on the cheesecake when you're ready to serve.