1 cups raw almonds
.5 cup dates, pitted
2 tbsp dried coconut
2 cups chopped cashews, soaked for at least 1 hour
1/2 cup lemon juice
1/2 cup honey (for vegan use light agave)
6 tbsp coconut oil
2 tbsp coconut butter* (dried unsweetened coconut liquefied in the food processor)
.5 teaspoon vanilla
dash of sea salt (optional)
To make the crust, process the macadamia nuts and dates in the food processor. Sprinkle dried coconut onto the bottom of an 8 or 9 inch spring form pan (found in Target). Press crust onto the coconut. This will prevent it from sticking.
To make the cheese, blend the cashews, lemon, honey/agave, room temperature coconut oil, vanilla, sea salt and lemon extract (if using). Blend until smooth and adjust to taste. Pour the mixture onto the crust. Remove air bubbles by tapping the pan on a table. Place in the freezer until firm. Remove the whole cake from the pan while frozen and place on a serving platter. Defrost in the refrigerator.
Health and Us