CREAMY COCONUT CHEESECAKE

CREAMY COCONUT CHEESECAKE

CRUST option 1

•  2/3 cups Brazil nuts
• 1/3 cup pitted dates about 5 large Medjool dates
• Pinch of salt

 

CRUST option 2

•  1 Cup Brazil nut
• 1 tbsp coconut oil
• 1 tbsp maple syrup
•  Pinch of salt

 

FILLING

• 1 cup coconut flesh
•  ¾ cup cashews
• ½ cup coconut water
• 3 tbsp. maple syrup
•  ½ tsp. lemon juice
• Pinch of salt
• 1 tsp. vanilla

 

DIRECTIONS For Crust

1. In a food processor blend the nuts until chunky, then add one date at a time and blend well
2. Pour into a 7- 8” round pie pan
3. Press the mixture in with your hands forming a crust
4. Set aside 

 

DIRECTIONS For Filling

1. Slightly toast the nuts (optional)
2. Place all the ingredients in a high-speed blender and blend until smooth and creamy
3. Pour over the crust and spread out evenly
4. Freeze
5.  A few minutes before serving remove from the freezer

Note: You will need to do the crust in a food processor and the filling in a high-speed blender such as the nutri-bullet or Vitamix.