1 1/2 cups macadamia nuts
1/2 teaspoon salt
1/2 cup pitted dates (fresh ones from farmers market are best)
1/4 cup shredded coconut
3 cups cashews
3/4 lemon juice
3/4 cup honey
3/4 cup coconut oil
1 vanilla bean (fresh vanilla bean, scraped, works best, but vanilla extract works if you don’t have a fresh bean)
1/2 cup water
To make crust, process macadamia nuts into small pieces with salt in food processor. slowly add dates and mix well.
“flour” the bottom of pie dish with shredded coconut, press evenly onto bottom of the dish, set aside.
To make filling, blend cashews, lemon juice, honey, coconut oil, and vanilla in blender. Add just enough water to blend smooth into cream. Pour into pan and place into freezer until firm.
Before serving, take cake out of freezer and remove from dish while frozen. Place cake on plate and defrost in refridge or an hour before serving.
Will keep in fridge for 5 days, and in freezer for more than a week.
Raw food recipe from our friend Ani’s Raw Food Kitchen Book