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Ingredients
For the crust:
- 1 cup dates
- 1½ cups desiccated coconut
- ½ cup coconut flour
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- A pinch of salt
For the cheesecake:
- 1½ cups raw cashews, soaked overnight and drained
- 2 scoops Whole Earth & Sea® Fermented, Organic Protein & Greens - chocolate
- ¼ cup maple syrup
- ¼ cup coconut oil, melted
- 1 tsp vanilla extract
- Juice of one lemon
- A pinch of salt
Recipe
First things first:
Soak your cashews overnight in cool water
Line the bottom of your pan with baking paper.
In a food processor, combine the dates, desiccated coconut, coconut flour, maple syrup, vanilla extract and salt.
Process on high speed until mixture is crumbly and combines, about 3-5 minutes.
1. Press the crust mixture into your pan in an even layer. Then, pop in the freezer to chill.
2. Now for the cheesecake filling!
In a high-speed blender, combine the cashews, 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.
3. Once blended, taste 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.
4. Remove your crust from the freezer and pour your cheesecake mixture. 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.
5. Sprinkle extra desiccated coconut around the rim of the cheesecake, cover with plastic wrap or foil and put in the freezer to set.
6. 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.
