Paleo Cheesecake

FIRST: Soak 2 cups of cashews in water overnight.


For the crust:

1/2 cup almonds (you can soak these and dry them before using to get rid of the anti-nutrients, but the crust may not be as crunchy)

10 pitted dates

1/4 cup coconut oil


Put the dates in a food processor and blend until finely chopped. Remove and set aside. Put the almonds in the food processor and processor until finely chopped as well. Add the dates back in and the coconut oil. Process until the mix starts to clump and is well combined. Line a cake pan with parchment paper and press the mixture into the bottom of the pan. Bake at 350 for 5-10 min (you can skip this step if you want a raw, no bake version). Place in the freezer while you prep the cheesecake.


For the cheesecake:

2 cups of pre-soaked cashews

Juice of 1/2 a lemon

1/4 cup coconut oil

1/2 cup honey (we made another version with 1/4 cup honey, so try if you want! you can also swap for maple syrup for a vegan version. I'd like to try Stevia next to find a fructose free version.)

1/2-1 cup of fruit or extras (we made a blueberry version, and a plain version topped with blueberries from our blueberry picking! Feel free to add chocolate, or nuts. Anything you can think of!)


Drain your soaked cashews and add to the food processor. Add in the lemon juice, coconut oil and honey. Process until smooth. This will take some time, so be patient! Around 5-10 minutes. You may need to scrape the sides every so often. The batter should be smooth without any chunks of cashews. Add your extras at the end and pulse to the desired consistency.


Remove the crust from the freezer and carefully spread the cheesecake filling onto the crust. Smooth the cheesecake until it looks pretty and return it to the freezer for at least and hour. I recommend chilling about 4 hours. When it is done slice it up and enjoy! We had ours as pie pieces fist, but then decided cutting it into bars would be best. I cut the whole cheesecake into bars and stored in a air tight container.

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