Raw Lemon Cheesecake With Coconut-Almond Crust
For the crust:
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1 1/2 cups almond
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4 dates
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2 tablespoons agave nectar
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2 tablespoons coconut oil
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1 teaspoon cinnamon
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1/3 cup shredded coconut
For the filling:
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2 1/2 cups cashews, soaked for a few hours and drained
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1/2 cup agave
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1/3 cup coconut oil
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Juice and zest of 1/2 a lemon
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1/2 tablespoon vanilla extract
Soak the cashews in water for 3-4 hours(but not overnight!). Once they have softened a bit, drain the water and set aside.
In a food processor, add all of the ingredients for the crust except the coconut and blend until the nuts and dates are finely chopped. When the crust has a smooth texture, fold in the coconut and press into a small container(about 6×6). Put in the freezer and clean out the food processor before making the filling.
Add all the ingredients for the filling in the food processor at once. Blend until very smooth and no pieces of cashews remain(the filling should be thick, but not quite like cashew butter).
Remove the crust from the freezer and scoop and spread the filling on top. Once the filling has been smoothed, return to the freezer and chill for a few hours before serving. Makes about 10 pieces.
