Ingredients:
Crust
- 1 cup packed pitted dates
- 1 cup raw walnuts
Filling
- 1 1/2 cups raw cashews, quick-soaked*
- 1 large lemon, juiced
- 1/3 cup coconut oil, melted
- 1/2 cup + 2 Tbsp full-fat coconut milk
- 1/2 cup maple syrup
Directions:
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Add dates to a food processor and blend until small bits remain and it forms into a ball. Remove and set aside.
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Next add walnuts and process into a powder. Then add dates back in and blend until a loose dough forms – it should stick together when you squeeze a bit between your fingers. If it’s too dry, add a few more dates. If too wet, add more walnut powder.
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Lightly grease a a standard sized cake pan.
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Add your crust mixture to the pan & press down so that it is flat & compacted against the pan. Place in the freezer to firm up.
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Add all filling ingredients to a blender and mix until very smooth. If it won’t come together, add a touch more lemon juice or agave or a splash more coconut milk liquid as the liquid should help it blend better.
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Taste and adjust seasonings as needed. Depending on if you want to add a flavour to your cheesecake, you can mix in the flavouring now. (ie. if you want a peanut butter cheesecake, add in now & mix).
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Spread out your filling over the . Tap a few times to release any air bubbles, then cover with plastic wrap and freeze until firm – about 2-3 hours.
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Once set, let sit out for a few minutes & then cut into slices. Top with your favourite fruits or toppings & enjoy!
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Keep in the freezer for up to 1-2 weeks.
*To quick-soak cashews, pour boiling hot water over the cashews, soak for 1 hour uncovered, then drain and use as instructed.
