Ingredients:
The Crust - First Layer
- 1/4 cup raw walnuts
- 1/4 cup raw pecans
- 1/2 cup almond meal ( almonds ground)
- 1/2 cup ground oats
- 4 dates, pitted
- 1/4 c water, as needed for processing
- 1/4 teaspoon salt
Filling- Coconut Cashew Layer
- 2 cups raw cashews soaked in hot water for 15 minutes
- 1/2 cup canned full fat coconut milk- the top half of the can
- 1/3 cup agave or pure maple syrup
- 1/3 cup fresh lemon juice
- ¼ cup coconut oil, melted and cooled slightly
- 1 tbsp. lemon zest
- 2 tsp pure vanilla extract
Top Layer:
Directions:
- Grease a 6 inch springform pan with coconut oil or line a 6 inch cake pan with parchment paper for easy removal.
- Begin by making the first layer.
- In a food processor or high speed blender, add the walnuts, pecans, oat flour, almond meal, dates, splash of the water and salt.
- Process until a sticky dough is formed. adding more water if needed. Make sure to not over process.
- Press the dough in the bottom of the prepared pan using your hands.
- Place in the freezer while you make the next layer
- Begin making the second layer.
- Add the soaked cashews ( drain them first), coconut milk, agave or maple syrup, lemon juice, coconut oil, lemon zest, and vanilla. Blend for about 2 minutes, stopping to the scrape the sides of the blender as needed.
- Blend until smooth and creamy, about 4 minutes.
- Remove the pan from the freezer and pour the filling on top of the first layer.
- Place the pan in the freezer for 10 minutes.
- Add Plant Based Cool Whip on top. Spread evenly.
- Return to the freezer, and let set for at least 4 hours ( or overnight which is encouraged)
- To serve, gently remove from pan and run a knife under hot water for a minute before cutting the cheesecake.
- We also recommend letting the cake sit for 10-15 minutes prior to cutting.
Did you try this recipe? Continue the conversation below. Drop us a comment and let us know! At FIT2AT we truly care.
As always, stay well.
Love,
Diane & Stevie
Recipe added: 2/26/2021
