Directions

1. 1. In a food processor or blender pulse the nuts to a fine crumb. Then add the coconut, dates + salt continuing to pulse until a sticky smooth dough forms. I used a Vitamix so had the push the ingredients around a little to get it all smooth. Press mixture firmly, evenly + smoothly into a 7 inch springform pan.
2. 2. Drain + rinse cashews. Blend with remaining cream ingredients apart from the raspberries. Pour half the mixture over the almond crust + place in the freezer for 1-2 hours.
3. 3. Add the raspberries to the remaining cream mixture + blend to a pretty smooth mixture. Pour the pinky/purply cream over the cheesecake. Freeze for 4 hours until set or overnight.
4. 4. Remove from freezer 2 hours before serving + top with delicious things like more berries + coconut.