Raw Blackberry Coconut “Cheese”cake

1. In the bowl of a food processor, pulse together the macadamia nuts, dates, coconut, and sea salt until just combined. The crust should stick together when you roll it between your hands.
2. Press the crust into a 7-inch springform pan.
3. For the filling, whisk together the coconut oil and agave in a small bowl.
4. In a food processor, combine all ingredients for the filling, except the blackberries. Process until smooth, about 3 minutes. Occasionally stop the machine to scrape down the sides of the bowl.
5. Evenly spread about 2/3 cup of the cashew mixture over the top of the crust.
6. Add the blackberries to the remaining cashew filling and blend on high until smooth and the filling is entirely purple.
7. Pour the blackberry filling over the first cashew filling.
8. Put the cheesecake in the freezer and freeze until firm.
9. To serve, take the cheesecake out of the freezer about 20 minutes prior to eating. Run hot water over a sharp knife and use to cut slices. Serve with fresh blackberries.

Note: Don’t bother with leftovers. However, if you are the type of person that likes to take small bites and go back for more, freeze the rest of the cheesecake.