Ooh Yum! This raw vegan cheesecake is always a hit in my house. I adapted it from several different recipes online to come up with the perfect combination of crust and filling. It's perfect for decorating with edible flowers, herbs and in this case, chocolate Easter eggs! So get creative and try this beauty at your next dinner party!
½ cup sunflower seeds
2 tbsp hemp seeds
12 fresh dates (medjool), pitted
2 tbsp virgin coconut oil
optional unsweetened coconut shreds
1 tsp sea salt
Make the crust: Grind nuts and seeds in a blender or a food processor for about a minute. Add dates, coconut oil and sea salt and run the processor until it all comes together. Flatten it out on the bottom of an 8-inch non-stick spring form. Store in the fridge while you make the filling.
Lemon Coconut Filling
1 cup cashew, soaked
2 organic lemons, juiced-plus zest of 1
¼ cup full fat coconut milk
⅓ cup pure maple syrup
pinch himalayan pink salt
Pinch of Healthy On You® Turmeric Ginger Spice (for color)
¼ cup coconut oil, gently melted
Healthy On You Recipes and cooking tips by Samantha Binkley. Many of these recipes use Samantha's 100% Organic Spice Blends that take the guess work out of cooking.