Mint Cheese Cake

Here's the recipe I ended up using. It was a hit! The crust comes from
"Rainbow Green Live-Food Cuisine" and the filling was what I got from Loves
Life. Enjoy! Cristi

Raw Chocolate Peppermint Cheesecake
Crust:
2 C. pecans (soak 1 -2 hrs., drain & rinse)
1/2 t. nutmeg
1/4 t. fresh ground pepper
1/4 t. Celtic or Real Salt

Process all ingredients in a food processor with the "S" blade until the
mixture becomes sticky and forms a ball.
Press into pie plate and chill while making filling.

Filling:
1/2. c. raw cacao nibs, ground into powder (use blender's dry container)
3/4 c. agave nectar
1 t. vanilla extract
1 t. peppermint
1/4 t. Celtic or Real Salt
1 c. cashews (soaked 1 hr. or more, drain & rinse)
1/2 avocado
1 c. coconut oil

Put cacoa powder, agave, vanilla, peppermint and salt into blender. Mix
well, let sit, & mix again.
Mix in cashews and avocado. Blend in, scrape down sides of blender and mix
again.
Blend in coconut oil, scraping down sides.
Put into crust and chill 3 to 4 hours before serving. Garnish with fresh
raspberries or strawberries.