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Coconut Oil Cheesecake:
Submitted by: Wilderness Family Naturals | Date Added: 4 Aug 2010
Listed in: Desserts / Cheesecakes Recipe Pictures - Hover cursor to scroll if several images:
Filling:
Topping:
Filling:
Topping:
Listed in: Desserts / Cheesecakes Recipe Pictures - Hover cursor to scroll if several images:
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Crust:
- 1/4 cup - Coconut Flakes
2 cups - Macadamias or Cashews
1/4 cup - Dates
Filling:
3 cup - soaked Cashews
3/4 cup - Lemon Juice
3/4 cup - Honey
3/4 cup - Coconut Oil
1 tsp. - Vanilla
1/2 tsp. - Sea Salt
1/2 cup - Water
Topping:
- 1 small bag - Frozen Raspberries
1/2 cup - Dates
Crust:
1. Sprinkle Coconut Flakes unto the bottom of a 8" or 9" spring form pan.
2. Blend the Macadamias or Cashews and Dates in a food processor.
3. Press into pan to make a crust.
Filling:
- 1. Blend all ingredients together in a food processor.
2. Pour onto crust and remove air bubbles by tapping pan on table gently.
3. Freeze until firm. Place on serving platter. Defrost in refrigerator.
Topping:
- 1. Blend the ingredients together in a food processor.
2. Pour over the top before serving.
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Recipe Cloud Tags (Createdfrom Ingredients & Instructions):
- freeze
- flakes
- coconut
- spring
- lemon
- honey
- tapping
- cashews
- bottom
- defrost
- dates
- macadamias
- small
- frozen
- serving
- soaked
- bubbles
- before
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