My 23rd day 100% raw and rasberry cheezecake swirl...

Today I made this delicious pie for a chirstmas party I am going to tonight. This has been a long day. I started it out with teaching my dad an hour yoga class, which he seemed to enjoy. Then, I went to two dance classes and came home and made pie. My brother, his girlfriend and my dad put up our chirstmas tree and hung the stockings. Looks pretty. So here is the recipe for my Rasberry Cheezecake swirl:

Rasberry Cheezecake swirl:

crust:
2 cups of almonds
1/2 cup of dates
dash of sea salt

*When making the crust be sure that the mixture is sticking together, if it is too dry then you can try adding a few more dates to the mix.

Filing:
1 cup of cashews
Meat from one freshly open thai baby coconut (was around 1/4 of a cup of meat)
2 tablespoons of coconut butter
1/4 cup of water or fresh coconut water
1/4 - 1/2 cup of agave nectar (add more or less according to your own taste)
1 lemon squeezed into mixture (I usually add a little bit of lemon peel to the mixture, just a small piece)
1 package of raspberries

Insturctions for crust: Put the almonds in the food processor and process them until they are grounded finely. Next cut up the dates until fine and add them to the almonds and process until the mixture starts to mix together. Add a dash of sea salt.

Instructions for the filling: Add the liquid ingredients to the vitamixer first, like the water and agave nectar. Next add all of the ingredients except for the raspberries. Mix until very smooth. Pour half of the mixture into the pie and then add the raspberries to the rest and mix until smooth. Pour the raspberry filling into the center of the plain filling and use a knife to marble the two colors together. Place into the freezer to chill for a few hours and then serve and enjoy!

Let me know if you try this recipe!

As a quick side note I hate computers today!!!