No Bake Vegan Cheesecake

2 cups macadamia or pecan nuts

1 ½ cups raw cashew nut

½ cup pitted Medjool dates

¼ cup dried finely shredded coconut

6 tablespoons coconut oil, melted (gently warmed)

¼ cup lime juice

¼ cup pure maple syrup

½ sun-dried vanilla bean or equivalent extract

3 cups mixed berries, such as blueberries and raspberries

Place nuts in large bowl, cover with cold water. Place cashews in separate bowl, cover with cold water. Soak nuts 4 hours, rinse, drain, and set aside. 

Pulse nuts and dates in food processor to a sticky crumb-like consistency. Sprinkle dried coconut on the bottom of an 8-inch pie pan. Press the nut mixture onto coconut to make a crust.

Place cashew, coconut oil, lime juice, maple syrup, and 6 tablespoons water in a bowl or food processor. Scrape seeds from vanilla bean into food processor bowl, and puree until smooth. Pour mixture onto crust, freeze 1 to 2 hours, or until firm. Remove from freezer, slice while frozen and transfer to serving platter. Top with berries and serve.