First things first: soak your cashews! Overnight in cool, filtered water is best, but if you forgot or you just can’t wait, cover them in boiled water for two hours to expedite the process. Now that you’ve got your cashews ready, let’s build this cheesecake!
To begin, line the bottom of your pan with parchment paper. Use a 10-inch spring-form pan, but alternatively, you could use a regular cake pan, mini muffin tins, a loaf pan, casserole dish, coffee mugs.
In a food processor, combine the dates, desiccated coconut, coconut flour, maple syrup, vanilla extract, and salt. Salt may sound weird for a dessert recipe, but it accentuates the flavours of everything else and mimics the graham-crackery goodness of a traditional cheesecake crust. Process on high speed until mixture is crumbly and combines, about 3-5 minutes.
Press the crust mixture into your pan in an even layer, and top it with a couple of the canned pineapple rings—(approximately 4). You can get fancy and decorate, or just throw them in there. They’re the best part of the final product though, so don’t forget this step! Then, pop that bad boy in the freezer to chill.
Now for the cheesecake filling! In a high-speed blender, combine the cashews, leftover pineapple rings, juice from the pineapple can, protein and greens powder, maple syrup, coconut oil, vanilla extract, lemon juice, and salt. If you don’t have a high-speed blender, a food processor will work fine, but a powerful blender really whips the filling to a smooth and creamy consistency.
Once blended, taste your wonderful creation and adjust for sweetness with maple syrup, and consistency with coconut oil. You are looking for a rich, thick consistency that will still pour and fill your pan. Taste it one more time. Okay, one more time while nobody’s looking. Now stop, we’ve got to put the rest into the cake pan!
Remove your crust from the freezer and pour your cheesecake mixture over the pineapple rings. Using a rubber spatula, smooth out the top and make sure the cheesecake reaches all of the edges of your pan. Tap the cheesecake on the counter a few times to make sure no air bubbles are trapped inside.
Sprinkle extra desiccated coconut around the rim of the cheesecake, cover with plastic wrap or foil, and put in the freezer to set. You can set overnight, but if you simply cannot wait, 2-4 hours should do the trick.
Once the cheesecake has set, let it thaw in the fridge for 4 hours, or at room temperature at least an hour before serving. Slice generous portions and serve with seasonal fruits.