Lemon Thyme Pine Nut 'Cheesecake'

By jeenikeen

Ingredients

• Crust
• ■1/2 cup pine nuts
• ■1/2 cup unsweetened, dry coconut
• ■1 tablespoon agave nectar or liquid sweetener of choice
• ■Pinch Himalayan Salt
• Filling
• ■2 cups pine nuts, soaked overnight, drained and rinsed
• ■3/4 cup coconut butter (or coconut oil – the butter gives a richer, creamier texture)
• ■1/2 cup lemon juice (approximately 3 lemons)
• ■1/2 cup agave nectar or liquid sweetener of choice
• ■3 tablespoons lemon zest
• ■1 tablespoon lemon thyme
• ■1/2 cup dried large flake unsweetened coconut

Details

Servings 8
Adapted from rawmazing.com

Preparation

Step 1

for Crust:

1. Place all ingredients in the food processor. Process until well ground.

2. Pat into 7″ spring form pan. (I use this one: Springform Pan)

for Filling:

1. Place pine nuts, coconut butter, lemon juice and agave in high-speed blender. Blend until smooth.

2. Add the lemon zest and chopped fresh thyme, pulse once or twice to blend.

3. Pour over crust. Top with flaked coconut, if desired.