Ingredients
For the Crust:
- 1 cup Medjool dates pitted
- ½ cup raw almonds
- Pinch of unrefined sea salt
For the Cheesecake Filling:
- 3 cups raw cashews soaked 4-12 hours, drained, and rinsed
- ¾ cup raw honey or maple syrup
- ¼ cup coconut oil melted
- ¼ cup lemon juice
- 2 Tbsp pure vanilla extract
- ¼ tsp unrefined sea salt
- ¼ cup coconut milk
- 1 Tbsp matcha powder
Instructions
- Prepare the Pan – Line a 6” round pan with parchment paper.
Make the Crust:
- Add dates, almonds, and salt to a food processor.
- Pulse until the mixture is sticky and crumbly.
- Press evenly into the bottom of the prepared pan. Set aside.
Make the Filling:
- Add all the cheesecake ingredients to a food processor or blender.
- Blend until completely smooth.
- Pour over the crust, spreading evenly.
Freeze & Serve
- Freeze for at least 6 hours to set.
- Let sit at room temperature for about 20 minutes before serving.
- Top with fresh berries if desired.