This dairy-free, no-bake dessert is made with a cashew “cream cheese” that is sweetened with agave nectar, then chilled atop a macadamia nut crust.
YIELD: SERVES 12
2 cups macadamia nuts
1½ cups cashews
½ cup pitted Medjool dates
¼ cup dried coconut
6 Tbs. coconut oil, melted (gently warmed)
¼ cup lime juice
¼ cup raw agave nectar
½ sun-dried vanilla bean
3 cups mixed berries, such as blueberries and raspberries, optional
- Place macadamia nuts in large bowl, and cover with cold water. Place cashews in separate bowl, and cover with cold water. Soak nuts 4 hours, then rinse, drain, and set aside.
- Pulse macadamia nuts and dates in food processor to a sticky crumb-like consistency. Sprinkle dried coconut on bottom of 8-inch pie pan. Press macadamia nut mixture onto coconut to make crust.
- Place cashews, coconut oil, lime juice, agave nectar, and 6 Tbs. water in bowl of food processor. Scrape seeds from vanilla bean into food processor bowl, and purée until smooth. Pour mixture onto crust, and freeze 1 to 2 hours, or until firm. Remove from freezer, slice while frozen, and transfer to serving platter. Defrost in fridge 1 hour, or on countertop 30 minutes; top with berries, if desired; and serve.
VEGAN
GLUTEN-FREE
NUTRITION INFORMATION
Calories: 359
Protein: 5 g
Total Fat: 28.5 g
Saturated Fat: 9.5 g
Carbohydrates: 24 g
Cholesterol: 0 mg
Sodium: 7 mg
Fiber: 4 g
Sugar: 14 g
