Makes 1 9-inch round pan, about 12 slices
Ingredients for the crust:
- 2 cups pitted dates (soaked in hot water for 30 minutes)
- 2 cups raw walnuts
Ingredients for the filling:
- 2 cups raw cashews (soaked in hot water for 2 hours)
- 2 large lemons, juiced
- 1/2 cup coconut oil, melted
- 1 cup + 2 tbsp of coconut milk (full fat!)
- 1/3 cup agave nectar
- 1/2 cup maple syrup
Optional ingredients for topping:
- frozen blueberries
- shredded unsweetened coconut
- lemon zest (use from the juiced lemons)
Lightly grease a 9-inch round pan. I used a cheesecake pan so it was easy the get the cheesecake out.
To make the crust: Add the dates to a food processor or blender. Blend until only a few chunks are left and the mixture is sticky. Remove the dates. Add the walnuts and blend until a meal texture if formed. Lastly, add the dates back in and blend together with the walnuts for a few pulses. Using your fingers, spread the mixture around the bottom of the round pan, pressing firmly. Put in the fridge until ready.
To make the filling: Add the cashews, coconut oil, coconut milk, lemon juice, agave nectar, and maple syrup to the food processor, or blend. Blend until smooth and all traces of cashew pieces are gone. Take the crusted pan out and pour the filling in. Use a spoon to spread the filling out so an even layer is formed.
Place pan in the fridge overnight, or freezer for 4 hours if serving that day.
(Optional) When ready to serve, heat the frozen blueberries in a saucepan for no more than 5 minutes. Decoratively pour the blueberries over the cheesecake. Sprinkle the coconut shreds and lemon zest. EAT!