Raw Berry Cheesecake

2 cups macadamia nuts 1 1/2 cups cashews 1/2 cup pitted dates 1/4 cup dried coconut 6 tablespoons Extra-Virgin Oil* melted 1/4 cup lime yuice 1/4 cup maple syrup Volcanic Nectar Agave 1 sun-dried vanilla bean or 1 tablespoon of Mexican Vanilla Extract 3 cups mixed berries such as blueberries and rasberries for garnish   Direction: 1. Soak the cashews and macadamias in water in separate bowls for at least 5 hours. 2. Pulse macadamia nuts and dates in food processor to a sticky crumblike consistency. Sprinkle dried coconut on bottom of 8-inch pie pan. Press macadamia nut mixture onto coconut to make crust. 3. Place cashews, cocnuut oil, lime juice, agave surop, vanilla and 6 tablespoons of water in a food processor and process until smooth fluffy puree texture. 4. Pour mixture onto crust, and freeze 2 hours or until firm. Remove from freezer, slice while frozen, and serve with berries. Let it defrost to get soft or eat it as a hard slice.