Healthy Cheesecake

Recipe Type: Dessert

Dietary Info: Dairy Free, Gluten Free, Grain Free, Elimination Diet, Paleo, Vegan, Vegetarian

Servings: 8 Pieces Of Cake

Prep Time: 40 minutes Cook Time: 30 minutes Total Time: ~5 hours and 10 minutes (including freezing)

Ingredients:

• 3 Cups Raw Cashews, Soaked Overnight (OR at least 6 hours)

• ¾ Cup Water

• ¾ Cup Maple Syrup

• ½ Cup Coconut Oil

• ¼ Cup Lemon Juice

• 1 tsp Vanilla

• Crust:

  • 3 Cups Gluten Free Oats OR Crushed Mixed Nuts (Walnuts, Pecans, Cashews, etc.)

  • ½ Cup Coconut Sugar

  • 3 TBSP Honey

  • ½ Cup Coconut Oil, Softened

  • 1 tsp Cinnamon

  • Pinch of Salt

How To:

1. Soak the cashews in a bowl with water at least 3 inches higher than the cashews overnight or at least 6 hours.

2. Crust:

   • Preheat the oven to 350 degrees.

   • In a bowl, mix together the crust ingredients, leaving ¼ of the coconut oil aside. Then, transfer to a baking sheet.

   • Bake for 30 minutes, stirring every 10 minutes.

   • Allow it to cool, then transfer the crust into a blender or food processor and pulse until it becomes crumbs. Transfer back to a bowl and pour the rest of the coconut oil over it.

   • Press the crumbs into the bottom of the pie pan evenly as the crust.

3. Cake:

   • Add all cake ingredients (cashews, water, maple syrup, coconut oil, lemon juice, and vanilla) to a blender and pulse until smooth.

   • Pour over the crust and transfer to the freezer for 4-6 hours.

   • Once it is firm, enjoy! You can also add any desired toppings.

Notes:

• Make this grain free by using mixed nuts rather than oats.

I’d love to see you post your creation or modification of this recipe! Use the hashtag #kristenroserecipes and tag me @kristenrosexo and I’ll look out to repost it! :)