- 2 cups raw cashews MUST be soaked for at least 4 hours in 3 cups of water--best if soaked overnight. Drain when ready to use
- 3 tbsp full fat coconut milk skimmed from the top of a can
- 2 tbsp lemon juice
- ¼ cup maple syrup sub with any syrup sweetener you’d like
- 1 tsp vanilla
- Pinch of salt
- ½ cup creamy nut butter
- ¼ cup coconut flakes
- ¼ cup sunflower seeds
- 1 tsp cinnamon
- 1 tbsp coconut sugar
- ½ cup coconut flour
- ½ cup melted dark chocolate
Place soaked and drained cashews in large food processor and puree until a smooth consistency is formed.
Add rest of ingredients and puree again until a smooth, silky mixture is made.
If you don’t have a high powered blender, it may take a couple minutes for it to get smooth, be patient!
Set aside while making crust.
Incorporate all ingredients in small food processor and blend until a thick dough is formed.
Press into bottom of a parchment lined 8”x8” pan.
Pour cheesecake mixture over crust and freeze for 6 hours, or overnight.
Pull from freezer, take out of pan and cut into 1” cubes.
Pour melted chocolate over tops, store in freezer.