1 and 1/2 cups of nuts. You can use any kind of nuts or mixture of nuts. I choose walnuts for this recipe.
1/2 cup of dates
1 pinch or two of sea salt depending of how much you like a salty sweet taste.
mix in food processor with S-blade until fine in consistency but still crumbly. Transfer to a bowl.
1/4 cup of dried coconut. Put in food processor until it is fine with a sand to small rock consistency.
Cover the bottom of a small cake pan or glass pan (see picture) with the coconut.
Now scoop in and press the date-nut mixture on top of the coconut as evenly as possible. This is your crust.
3 cups of cashews. I have experiment with a lot of different nuts and if you want a true cheesy type of cheesecake taste then cashews work best.
3/4 cup of agave or honey
3/4 cup of coconut oil
1 tablespoon or vanilla extract.
Or alternatively if you want to make chocolate cheesecake substitute chocolate extract and add a 1/4 cup of raw cacao powder.
up to 1/4 cup of water to make it easier to blend
Blend all together in a Vitamix or similar blender until it is smooth, firm but not liquidy.
Pour this mixture on top of the crust and with a spatula even it out. Put in freezer while preparing the topping.
This recipe taste great with or without a fruit topping
2 cups of frozen strawberries
1/2 cups of dates (to add some stickiness to the topping)
Blend the strawberries and dates together.
Pour on top of the cheesecake (once it has hardened a bit)
Put back in the freezer for a few hours.
For best results, leave in the freezer and take out about 3-4 hours before eat. After that if there is any left (and there usually isn’t) you can put it back in the refrigerator.