Crust:

• 1/2 cup raw pine nuts

• 1/2 cup sprouted buckwheat, dried in the dehydrator and grinded (or additional shredded coconut)

• 1/2 cup dried finely shredded coconut

• 1/8 teaspoon sea or Himalayan salt

• 10-12 soft medjool dates, pitted and chopped

1. Lightly coat a 6 inch pie pan or spring form removable bottom pan with coconut oil.

2. To prepare the crust, process pine nuts, buckwheat or coconut and salt in a food processor until the nuts are fine crumbs

3. Add the dates and process until the mixture holds together when squeezed between your fingers (if not holding together, add more dates).

4. Firmly press crust into the bottom of the prepared pan, and set aside. 

5. Press the mixture into the 6 inch pie pan or spring form pan greased with coconut oil.

Filling:

• 1 1/2 cups raw macadamias or blanched raw almonds (preferably soaked overnight and drained)

• 2 cups young coconut meat (or additional soaked almonds if unavailable)

• 1/2 cup coconut water

• 1/2 cup coconut nectar, agave nectar or raw honey

• 1/2 cup plus 2 Tbsp coconut oil (warmed to liquid)

• 1/2 teaspoon sea or Himalayan salt

• 1 Tbsp pure vanilla extract 

• 2 cups fresh organic berries (divided)

• 1 inch piece red beet

• 1/4 cup plus 1 Tbsp raw coconut nectar or your choice of raw liquid sweetener

1. To make the filling, drain the macadamias or almonds and combine them with coconut, coconut water, coconut nectar, salt and vanilla in a high speed blender and blend until smooth and creamy.

2. With the blender running, add the coconut oil, and blend for a minute.

3. Remove the filling from the blender and divide into 3 bowls.

4. Place one back into the blender and add ¾ cup berries. Process until smooth and uniform in color and place back in the bowl.

5. Add the second bowl to the blender and 1 ¼ cup berries and the beet piece (to make the color darker than the last batch). Process until smooth and place back in the bowl.

6. Pour into the pie crust

Swirl:

• 1/2 cup fresh organic berries

• 1 soft medjool date, pitted

1. To make the swirl, puree 1/2 cup berries in the blender with 2 dates until smooth.

2. Add the coconut oil with the motor running and process for a minute.

Assemble:

1. To assemble cheesecake, drop the different colors of filling over the crust using a tablespoon

2. Tap the bottom of the pan on the counter to level. 

3. Use chopstick to swirl in circular light movements.

Put in freezer for minimum 5-6 hrs. Bring it to refrigerator area at least 1 hr before serving.

Recipe and picture by Luzy Perez AKA Luzy in the Raw with Almonds