Course: Main
Servings: 12 servings
Prep Time: 20 minutes

Ingredients:

For the Chocolate Coconut Almond Crust

• Coconut flakes - 1 cup
• Almonds - 1 cup (soaked and dehydrated)
• Cacao powder - 3/4 cup
• Himalayan crystal salt - 1/4 tsp
• Medjool dates - 6-8 (pitted)

For the Filling

• Cashews - 2 cups (soaked for 2 hours, rinsed and drained)
• Almond milk - 1.5 cups
• Lemon juice - 1 cup
• Blonde coconut nectar - 1/2 cup
• Rice syrup - 1/4 cup
• Himalayan crystal salt - 1/4 tsp
• Coconut oil - 3/4 cup (warmed to liquid)
• Lecithin powder - 3 tbsp
• Lemon zest - 1.5 tsp

Topping

• Raw Chocolate - (grated)
• Fresh Fruit of Choice - (sliced)

Instructions:

1. Process the coconut flakes and almonds in a food processor fitted with an S blade until they are finely ground.
2. Add the cacao powder and Himalayan crystal salt and continue to process.
3. Add the dates, one at a time, until the mixture sticks together.
4. Press the crust into the base of a 9 inch springform pan. Set aside.
5. In a high speed blender, blend all the ingredients for the filling except for the coconut oil, lecithin and lemon zest until smooth.
6. While the blender is still running, add the coconut oil and lecithin and continue to blend until even smoother.
7. Add the lemon zest and blend for a further 2 seconds.
8. Spoon the filling over the top of the crust and chill for a few hours.
9. Grate some raw chocolate over the top of the cheesecake and arrange fresh sliced fruit to serve.