- Author:
Scale
Ingredients
Crust:
- ½ cup raw walnuts
- ½ cup almond flour
- 2 pitted dates
- 2 tablespoons coconut oil
- ¼ teaspoon kosher salt
- Pinch of cinnamon
Cheesecake
- 2 cups raw cashews, soaked
- 1 cup coconut milk
- ¼ cup coconut oil melted
- ⅓ cup maple syrup
- 2 tbsp fresh lemon juice
- 1 tbsp vanilla extract
Chocolate Ganache
- 3 oz. dark chocolate I used 85%
Instructions
- Grease a 6” springform pan with coconut oil and then set it aside.
- Chuck all the ingredients for the crust in a food processor. Pulse the mixture until you get a sticky dough.
- Use a high-powered blender to combine the ingredients for your creamy cheese filling. Blend for 2 mins or until the mixture reaches a silky smooth consistency.
- Add a few drops of coconut milk or lemon juice if the cheese filling looks lumpy.
- To create the crust, press the dough into the bottom of your greased pan its sides.
- Next, pour the cheese filling onto the pan. Use the back of a spoon to create a smooth surface.
- Pop in the fridge to set overnight (min 6 hrs)
