Berry Nut Cheesecake
Makes two 4-inch cheesecakes
Ingredients
Crust:
1/2 cup raw, organic almonds
3 pitted organic mejdool dates, soaked in warm water
3/4 cup raw, organic walnuts
1 tsp cinnamon
pinch of sea salt
Filling:
2 cups raw cashews, soaked in boiling water for at least 30 minutes
juice of 1 lemon
2 tbsp liquified coconut oil
1/2 cup canned coconut milk (the creamy part, not the liquid)
2 tbsp liquid sweetener (honey, maple syrup or agave)
1 tsp vanilla extract
Berry Compote:
1 cup mix berries
2 tbsp water
1 tbsp coconut sugar
Instructions
Crust:
Line the base of your molds with baking paper.
Place all the ingredients except the coconut oil in a food processor. Blend until coarsely ground. Add the coconut oil and pulse until the mixture begins to stick together. If it doesn’t stick together add a little bit of water.
Divide the mixture between the two tarts and press it down going up the sides.
Place it in the freezer while working on the filling.
Filling:
Add all the filling ingredients to a food processor or blender.
Mix until your mix is silky smooth.
Take your freezer-chilled base out of the freezer and fill it with the cashew “cream cheese” mixture.
Let it set in the freezer for approximately 5 hours to firm up.
Berry Compote:
Place all berries and water in a small saucepan and bring to medium heat.
Once bubbling, reduce heat slightly and use a wooden spoon to muddle and mash the berries.
Continue cooking over medium-low heat for 10-12 minutes, occasionally mashing fruit to combine. Turn off heat and add coconut sugar.
Remove from heat and transfer to a clean jar or container to cool thoroughly.
