Non-dairy "cheese cake" recipe

I found this recipe on the Internet. It's all over the place so I hope it's ok that I'm jumping on the band wagon. It's a great recipe. I've made it a number of times and it's always a hit. I've changed some things in the recipe so it's actually a little different than the original. The photo is a "cheese cake" I made with a blueberry topping (used frozen blueberries). The first year I made it my daughter also made a chocolate cheese cake and side by side they disappeared at the same rate. :-) (Also I have substituted walnuts or pecans for the crust.)

Just Like Cheesecake
- by Emily Lee Angell

Makes: 24 slivers
Special Equipment: Food Processor

For the Crust:
2 cups raw macadamia (or walnut, pecan, or almond) nuts
1/2 cup dates, pitted
1/4 cup dried coconut (optional)

For the cheese:
3 cups chopped cashews, soaked for at least 1 hour
3/4 cup lemon juice (or lime juice)
3/4 cup honey
3/4 cup coconut oil
1 teaspoon vanilla
1/4 teaspoon celtic sea salt (optional--I never use this)
up to 1/2 cup water as needed for the "cheese" filling

For blueberry sauce:
1 bag frozen blueberries
1/2 cup dates

DIRECTIONS
To make the crust, process the macadamia nuts and dates in the food processor. Sprinkle dried coconut onto the bottom of an 8 or 9 inch springform pan. Press crust onto the coconut. This will prevent it from sticking OR line the pan with parchment paper. This will make wavy wrinkles in the sides of the cake but I think they look nice. Put this in the freezer while you make the filling.

To make the cheese, blend the cashews, lemon, honey, gently warmed coconut oil (do not use microwave), vanilla, sea salt (if using), and 1/2 cup water. Blend until smooth and adjust to taste.

Pour the mixture onto the crust. Remove air bubbles by tapping the pan on a table.

Place in the freezer until firm. 

For the topping, put most of the blueberries in the food processor with the dates until creamy, then mix with the whole berries and pour the mixture over the firm cake, back to the freezer until you're ready to defrost for serving.

Remove the whole cake from the pan while frozen and place on a serving platter. Defrost in the refrigerator. 

Once the cake is defrosted, it does not need to go into the freezer again. 

Raw Carob Fudge Cake Recipe

Serve this without guilt to any kids (without nut allergies of course!).
My take on this raw cake.

Raw Carob Fudge Cake
2 cups walnuts or pecans
12-15 medjool dates
1-4 ripe bananas
4 heaping Tbs of carob or cocoa powder
pinch salt

Optional: dried shredded coconut, whole nuts or banana slices for garnish

With the S blade in the food processor, process the nuts first until they are very fine.
Add the pitted and checked dates (no worms or insects in my cakes!), carob powder, and bananas
If you have a super duper processor, you can add the bananas last but if yours is wimpy like mine, add them together.

Line a spring form pan with plastic wrap.
Spread the "batter" out into the pan and freeze for about four hours.

Sprinkle your cake plate with shredded coconut if you like to keep the cake from sticking.
Turn the cake onto your serving plate.

Garnish with shredded coconut, decorate with whole nuts, or, if you're not going to leave it out of the freezer for a long time, slices of bananas.

Optional glaze: mix a small amount of honey (2 Tbs) with carob powder and drizzle over the cake for a beautiful effect. (Do this just before serving because it won't stay so elegant once it's been out for a while and put back in the freezer. It will still taste divine though!)

Some people like to soak the nuts for a few hours first to take off the bitter taste and the enzyme inhibitor. It's the healthier option but this recipe is fine if you don't. If you do, be sure to drain the nuts well, even let them dry for a while before processing.

Remember that this is a raw recipe so you can taste it as you go... add more banana or dates as you like. Add honey or agave if you want to make it sweeter. Try processing all ingredients at the same time for a crunchier version. My family likes it creamier so I make sure to process the nuts well at the start.

Healthy and wonderful. Always a hit at the table.