– 2/3 cup non-sweetened shredded coconut or slivered almonds
– coconut oil (for greasing)
– 1 cup oats
– 1 cup dates (about 10 dates) soaked in 2 cups of hot water for 2 minutes
– 1/2 cup reserved soaking water from the previous ingredient
– 1 tsp cinnamon
– 1/4 tsp salt
Place oats, dates, soaking water, cinnamon, and salt in a food processor—mix until well incorporated—and then set aside. Next, grease the sides of a 9 inch spring form cake pan with coconut oil. Then, cover the bottom of the cake pan with shredded coconut (or slivered almonds) to prevent the crust from sticking to the pan. Pour the oat and date mixture on top of the shredded coconut—spread out evenly and mold into the cake pan. Bake the crust for 18-20 minutes at 350. Remove crust from oven and set aside to cool.
“Cream Cheese” Filling:
– 3 cups raw cashews soaked for 2-3 hours
– 1/2 cup fresh lemon juice
– 3/4 cup maple syrup (or raw honey)
– 3/4 cup creamed coconut/coconut butter, slightly melted
– 1 tsp vanilla
– 1/2 tsp sea salt
To make the “cream cheese” filling, blend the cashews, lemon, maple syrup/honey, creamed coconut/coconut butter, vanilla, and sea salt in a high-speed blender or food processor. Blend until smooth. Pour the “cream cheese” mixture on top of the “crust” and smooth with the flat side of a knife.
– 1 cup fresh/frozen berries or fruit of choice
Pour berries over “cream cheese” mixture. Then, place the pan in the freezer for 2-3 hours or overnight. Before serving, place the cheesecake on the counter to thaw slightly—it is best served semi-frozen, yet soft enough to cut.