- 8
- 480 mins
- 495 mins
Ingredients
- CRUST
- 1/2 cup sliced almonds 5 Medjool dates, pitted
- FILLING
- 3 1/2 cups raw cashews, soaked for at least 1 hour
- 3/4 cup fresh lemon juice
- 1 ⁄3 cup maple syrup or agave
- 1 ⁄3 cup coconut sugar
- 1 cup organic, unrefined coconut oil, liquefied (see below)
- 1/2 cup water
- 1 vanilla bean or 2 teaspoons vanilla extract
- 1/2 teaspoon sea salt
Preparation
Step 1
• Lightly grease a 6-inch springform pan using coconut oil.
• Blend the almonds and dates in a food processor until they are finely chopped and they ball together easily when squeezed. Press the mixture very compactly into the bottom of the springform pan. The bottom of a flat drinking glass works perfectly for this.
• Place all of the ingredients for the filling into a food processor and blend until smooth, about 7 minutes, scraping down the sides as needed.
• Pour the filling on top of the crust and spread out using a silicone spatula until even. Rap on a flat surface a few times to remove any lurking air bubbles. Cover the top of the pan with foil and freeze overnight. Once frozen, transfer to the refrigerator. The cheesecake will be ready to serve after about 1 to 2 hours. Store in airtight container in freezer up to 1 month, or refrigerate up to 3 days.
TO MELT COCONUT OIL
Measure out 1 cup of solid coconut oil into a tall drinking glass and place in shallow bowl of hot water. As it softens, stir. Replace the water in the shallow bowl with fresh hot water and repeat until all is melted, or about 4 times to make the coconut oil reach a fully liquid state.
• Pour the filling on top of the crust and spread out using a silicone spatula until even. Rap on a flat surface a few times to remove any lurking air bubbles. Cover the top of the pan with foil and freeze overnight. Once frozen, transfer to the refrigerator. The cheesecake will be ready to serve after about 1 to 2 hours. Store in airtight container in freezer up to 1 month, or refrigerate up to 3 days.