Place the macadamia nuts and raw cashews in two separate bowls.
Cover each with cold water and let them soak for at least 4 hours, or overnight in the refrigerator.
Once soaked, rinse and drain both thoroughly. 2. To make the crust, add the soaked and drained macadamia nuts and the pitted Medjool dates to a food processor. Pulse until the mixture forms a sticky, crumbly dough.
Sprinkle the dried coconut evenly over the bottom of an 8-inch pie pan, then firmly press the macadamia nut mixture on top to form an even crust. 3. For the filling, wipe the food processor bowl clean.
Add the soaked and drained cashews, melted coconut oil, fresh lime juice, agave nectar, and 6 tablespoons (90 ml / 3 fl oz) of water. Scrape the seeds from the vanilla bean pod and add them to the bowl.
Blend on high speed until the mixture is completely smooth and creamy, scraping down the sides as needed. 4.
Pour the creamy cashew filling over the prepared crust, smoothing the top with a spatula.
Place the pie in the freezer for 1-2 hours, or until the filling is firm to the touch. 5. For the cleanest cuts, remove the cheesecake from the freezer and slice it while still frozen.
Transfer slices to a serving platter and allow them to thaw in the refrigerator for about 1 hour or on the countertop for 30 minutes.
Top with fresh mixed berries, if desired, and serve.
In a hurry? You can quick soak the cashews by covering them with boiling water for 30 minutes instead of the longer cold-water soak. Be sure to rinse them well.
