If you’re like me and love to indulge in some rich desserts without the upset stomach (thanks ulcerative colitis), this recipe is for you!
Real, whole ingredients packed with healthy fats and nutrients.
INGREDIENTS
Crust
1 cup pecans
1 cup shredded unsweetened coconut
3 pitted dates
2 tablespoons coconut oil
Cheesecake Filling
2 cups raw cashews (soaked overnight*)
1/3 cup maple syrup
1/2 cup full fat canned coconut milk
1/3 cup lime juice (freshly squeezed)
2 teaspoons lime zest
INSTRUCTIONS
Crust
Preheat the oven to 350F
Process all the crust ingredients together in a food processor until the mixture forms a fine crumble that sticks together.
Line a spring form pan with parchment paper along the bottom for easy removal.
Pat the crust firmly and evenly along the bottom of the pan (use the bottom of a flat glass or a spatula to press it down).
Bake the crust until golden brown, for 12-15 minutes. Set aside to cool.
Cheesecake Filling
Add all cheesecake ingredients to blender and blend until smooth.
Pour the cheesecake filling into spring form pan over the coconut crust. Freeze at least 3 hours before serving or place overnight in the fridge.
When ready to serve cheesecake, remove from freezer (if frozen) and let soften at room temperature for 10-15 minutes.
*Notes: to soak cashews, cover with cool water and refrigerate overnight and drain before using OR cover with boiling water for 30 minutes and drain before using.
