Ingredients
The following ingredients have 11 Servings
- 3/4 cup shredded coconut (unsweetened)
- 1 1/2 cups nuts (I used 1/2 cup pecans and 1 cup almonds)
- 2 Tbsp coconut oil (melted)
- 2 Tbsp maple syrup
- 1 1/2 tsp vanilla extract
- 1/4 tsp salt
- 2 cups cashews (soaked 4 hours to overnight in filtered water)
- 1/2 cup coconut milk
- 1/2 cup maple syrup
- 1/2 cup coconut oil (melted)
- 2 Tbsp lemon juice
- 3 tsp vanilla extract
- 1/4 cup maple syrup
- 1/4 cup coconut oil
- 2 Tbsp coconut milk
- 3-4 pinches salt
- 1 pinch salt flakes (we love Maldon flakes)
Instruction
- Line a 6″-8″ spring-form pan with parchment paper.
- Place all crust ingredients in a food processor and work it baby! Er, process it until it’s a course gravely texture.
- Pour into the spring-form pan and press down making a firm base.
- Dispose of water remaining in soaked cashews.
- Put all filling ingredients in a high powered blender.
- Blend until smooth and creamy.
- Pour into the spring-form pan. Gently drop the pan a couple inches above the counter a few times to remove any air bubbles.
- Put in freezer for 1-2 hours to harden.
- Put maple syrup, coconut oil, coconut milk, and salt in a saucepan, whisk, and gently boil over Med to Med-High for 5 minutes-ish to thicken the sauce. Whisk periodically to prevent burning. Add an extra pinch of salt if needed.
- Allow to cool slightly, then pour over cheesecake. Top with salt flakes.
