Raw Peach Cheesecake

It's peach season! I usually make this with berries, but couldn't resist giving it a peach makeover, and have to say that drizzling the top with raw, local, gooey, gorgeous honey and a sprinkling of lime zest just puts it over the top.  So refreshing and decadent.  Plus, it's vegan (without the honey), vegetarian, gluten free, dairy free, and refined sugar free! INGREDIENTS | CRUST - ½ C Brazil Nuts - ½ C Shredded Unsweetened Coconut - 2 T Raw Cacao Powder - 2 T Raw Cacao Nibs - 2 T Agave - 1 tsp Vanilla - pinch Himalayan Sea Salt

TO MAKE CRUST | In food processor, pulse brazil nuts, agave, cacao, vanilla, salt and coconut together until sticky|  Stir in cacao nibs|  Press into a 9-inch spring form pan|  If it's too sticky you can wet your fingers and press into the pan. INGREDIENTS | FILLING - 3 C sliced peaches - ¼ C Acai Powder - optional - 1 C soaked Cashews (I usually soak for 2 hours) - 6 T Coconut Oil, melted - 2 T Lime Juice + 2 Lime Zest (for the top) - 2 tsp Vanilla - Stevia to taste

TO MAKE FILLING | In a strong blender, blend cashews, peaches, acai powder, melted coconut oil, lime, vanilla, + stevia until smooth|  Taste and adjust any flavors that need it|  Pour into crust and refrigerate for 1-2 hours until firm|  Remove from fridge and slice and serve immediately|  Serve as is or drizzle with raw, local honey and lime zest.