Coconut Chocolate Cheesecake

Makes two 4-inch molds.

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Ingredients

Crust:

• 1/2 cup raw almonds

• 1/2 cup raw walnuts

• 1/4 cup sunflower seeds

• 1/4 cup coconut flakes

• 3 medjool dates, pitted

• 1 tbsp maple syrup

Chocolate Layer:

• 1 cup cashews, soaked for at least 30’ in boiling water, rinse and drain

• ½ lemon, juice

• 1/4 cup maple syrup

• 1 tsp vanilla extract

• 2 tbsp cacao

• 2 tbsp coconut oil

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Instructions

Crust: 

1. Place almonds, walnuts and sunflower seeds into a food processor and pulse few times until coarsely ground. Add coconut flakes, and pitted medjool dates and blend until the mixture comes together. Finally add maple syrup. You should have a sticky mix when pressed together. If it doesn’t stick together add a little bit more of maple syrup.

2. Line the molds with baking paper and spoon the crust mix onto the molds and press tightly down. Place into freezer.

Chocolate Layer: 

1. Rinse the soaked cashews under running water and place into high speed blender together with the lemon juice, maple syrup and vanilla and blend until smooth. Slowly add melted coconut oil and blend until incorporated. Finally add cacao and blend.

2. Pour the mixture on top of the crust and freeze for at least one hour.

3. Thaw the cheesecake before serving and top with coconut flakes.

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