Vegan, gluten free cashew cheesecake (no-bake!)

I have been meaning to try this recipe for a while. I absolutely love cheesecake and it's always my dessert of choice when I'm out for a meal. So I was a bit apprehensive about how this would turn out, and boy was I shocked at how good it tastes!! Simply delicious! And my whole family loved it too! I am definitely going to experiment with flavours in the future, so watch this space. In the meantime, I urge you to try this recipe, it's really worth it. Just bear in mind it does need at least 4 hours of cashew nut soaking beforehand and about 2 hours after for it to set.

Ingredients
For the crust
1/2 cup walnuts (or pecan, or almond, or other nut of preference) - no soaking required
1/2 cup soft pitted dated, soaked for 5 minutes
1/4 cup desiccated coconut
pinch of salt
For the filling
2 1/4 cups raw cashews (soaked for at least 4 hours or overnight, then drained)
1/2 cup agave nectar or honey
1/2 cup coconut oil, melted (this is what helps hold it together so don't substitute it for anything else)
1/2 cup fresh lemon juice
2 tsp vanilla extract

Method

1. Prepare the crust first. In a food processor, chop the dates, nuts, desiccated coconut and salt. Process until it holds together when you press it between 2 of your fingers. I didn't soak the dates beforehand so I needed to add a little bit of water. Set aside.
2. Add the cashews, agave nectar/ honey, coconut oil, lemon juice and vanilla into a blender and blend well. Make sure it's completely smooth - blend more to be on the safe side.
3. Press the crust into the bottom of an 8 inch spring form cake tin. Pour the filling on top and freeze for at least 2 hours. To serve, let it thaw for about 30 minutes and cut into slices - I did 12 because it is quite heavy and filling, but do 8 if you prefer bigger ones :)

Original recipe: Raw cashew cheesecake
Store any leftovers in the fridge if it's not eaten straight away.