White Chocolate Macadamia Nut Cheesecake
Ingredients
The crust
-
1
cup
medjool dates (packed, pitted)
-
1
cup
raw walnuts
-
½
cup
roasted unsalted macadamia nuts
-
¼
tsp
sea salt (optional)
The filling
-
1½
cups
raw cashews (soaked)
-
1½
tsp
vanilla extract
-
¼
cup
coconut milk (light or full-fat)
-
2
Tbsp
olive oil
-
½
cup
maple syrup (or agave, or honey if not vegan)
-
⅓
cup
cocoa butter (melted)
-
1-2
tsp
lemon juice
-
¼
tsp
sea salt (optional)
-
½
cup
chopped roasted unsalted macadamia nuts
For serving (optional)
-
to taste
roasted unsalted macadamia nuts (chopped)
-
to taste
coconut whipped cream
-
to taste
toasted coconut flakes
Instructions
- Soak the cashews in boiling water for 1 hour.
- Blend the dates until they form a ball, then set aside.
- Process the walnuts, macadamia nuts, and salt into a meal, then add the dates and blend until a dough forms.
- Prepare your serving dishes by lining them with parchment paper.
- Press the crust mixture into the bottom of the dishes and refrigerate to firm up.
- Blend the soaked cashews with vanilla, coconut milk, olive oil, maple syrup, melted cocoa butter, lemon juice, and salt until smooth.
- Taste and adjust the flavor if necessary.
- Add a handful of macadamia nuts to the crust, then pour the filling over and top with more nuts.
- Freeze until set, about 4-6 hours.
- Once set, carefully remove from the dishes and serve with optional toppings.
Nutrition Facts (estimated)
Servings
8 slices
Calories
546
Total fat
40g
Total carbohydrates
46g
Total protein
9.2g
Sodium
8mg
Cholesterol
0mg
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