Nut Crust:

2 cups favorite raw nut mixture pecans, hazelnuts & almonds

1 cup pitted dates

2 Tbs water

pinch of sea salt

Put the two cups of nut mixture into food processor. Grind until fine enough that they just barely begin to get some nut-butter sticking on the sides of the machine

Add dates and mix a very long time. Mix will eventually start to ball up as the oils start to pull out of the ground nuts

Finally, with machine still running, add water. The clumps of mixture will suddenly ball up in one solid, rich mass.

 Press the nut crust onto the bottom and up the sides of a springform pan.

“Cheeze” Filling:

meat of 2 thai coconuts

1 ¼ c reserved coconut water

2 c macadamia/cashews, or combination Soaked

¾ c lemon juice

1/2 cup +1 TBS (9 TBS) coconut butter

3 packages powdered stevia (I would recommend using only as much as you need. The strength of the powders vary, so be careful to not add to much. Can also be replaced with raw honey or coconut nectar to taste)

Blend everything in the vita-mix, or other high power blender (starting on low speed and use pusher if needed) until rich and creamy!

Pour the “cheeze” filling over the crust in the spring form pan and let set in the fridge for at least 4 hours.

Berry Topping:

3 c berries of your choice

Splash of  lemon juice

1 tsp coconut nectar

Put everything in a prep bowl, mash with a fork or potato masher, and leave some berries whole for good texture.

Serve your cake with berries and savor the goodness of a rich and creamy dessert, thats better for you.