CLASSIC CHEESECAKE
Serves 4-6
Crust:
1 cup raw whole almonds
1 cup firmly packed chopped pitted dates
Filling:
3/4 cup coconut oil (in liquid form)
1/2 cup full-fat canned coconut milk (shake, then pour)
1/2 cup fresh lemon juice
1/2 cup agave syrup
3 cups raw unsalted cashews, soaked
1 tsp natural vanilla extract
1tbsp finely grated lemon zest (plus more for garnish)
Whipped Topping: Coconut Cream
1 cup full-fat canned coconut milk (shake, then pour)
1 cup young coconut meat
2 tbsp coconut oil
1 tbsp agave syrup
1 tsp natural vanilla extract
*Pour all ingredients into your blender and blast on high for 30 to 60 seconds, until smooth and creamy. Tweak the vanilla to taste.
To make the crust, grease a 9 or 10 inch springform pan with coconut oil. Process the almonds and dates in a food processor until the mixture is well combined and clumps together. Form the mixture into a ball; if it doesn't hold together, you may need to add a bit more chopped dates and process again. Press the mixture into the bottom of the pan and set aside.
To make filling, throw all of the ingredients into your blender in the order listed, including the lemon zest, and blend for about one minute, until rich and creamy. To achieve the smoothest filling, stop the machine periodically and scrape down the sides of the container. Pour the filling into the crust. Cover the pan with aluminum foil and freeze the cheesecake for 6 to 8 hours, until solidified.
To serve, transfer the pan from the freezer to the fridge and defrost for about 30 minutes. Gently release and remove the sides of the springform pan, and then cut the cheesecake into 10 even slices with a very sharp knife. Keeping the slices together on the springform pan bottom , return the cheesecake to the fridge to continue defrosting for another 30 minutes before serving. Serve the slices plain or drizzle with a fruit compote of your choice
Note: Because of the coconut oil, this filling will melt if left out at room temperature.
Nutritional Facts (Per Serving, Based on 10 Servings)
calories 594 kcal | fat 45.2g | saturated fat 20.2g | sodium 38 mg | carbs 44.8g | fiber 5g | sugars 28g | protein 11.8g | calcium 91.8mg | iron 4mg