Full recipe is by @JonaJim, go follow him please! The original recipe can be found at jonajim.com/recipes
You can watch how I make it here
CRUST
• 3/4 cup almonds
• 8-12 medjool dates, pitted
• 1/4 cup dried/toasted coconut
• 2 tsp vegan butter or coconut oil
• 1 tsp vanilla
• 1 pinch sea salt
• 1 tsp vanilla
FILLING
• 2 cups raw cashews
• 1/2 cup full-fat coconut milk
• 1/3 cup maple syrup (honey or agave is ok)
• 1/4 cup coconut oil
• 2 tbsp melted vegan butter
• 1-2 tbsp lemon juice
• 2 tsp vanilla
• 1 pinch sea salt
TOPPINGS
• JONAJIM jam raspberry jam
• fresh fruit, flowers, nuts
• melted chocolate, cookies, whipped cream
INSTRUCTIONS
(if needed, see link to video above)
1. Cover cashews with boiling water and store overnight
2. Next day, drain cashews and rinse
3. Toast dried coconut and almonds in a dry skillet over medium-low heat, stirring frequently until lightly golden
4. In a blender, food processor, or with a knife, chop and combine all the crust ingredients until ground. A few course pieces are ok. The mix should be sticky and come together when pressed. If too dry add medjool dates or water. If too wet add almonds or coconut. Press into a 6” springform pan lined with parchment paper and set aside.
5. Combine all filling ingredients in a blender until smooth & creamy
6. Pour over the crust in the lined springform pan
7. Tap on counter to remove some air bubbles
8. Freeze until set (usually in a couple of hours or overnight)
9. Remove the frozen cheesecake from the mold a few hours before serving.
10. Place on a plate and garnish with toppings of choice,
11. Place in the refrigerator to defrost for a few more hours if needed
12. Check with a toothpick inserted into the center.
13. Keep refrigerated until finished or store in the freezer.
Enjoy!
xo Marley