Coconut Cheesecake
Coconut Cheesecake
Crust:
- 3 c. pecans
- 1 TBS. vanilla (alcohol free)
- 1/4 tsp. stevia
- 1 TBS. water
Filling:
- 2 cups soaked macadamia nuts
- 1 c. shredded dried coconut
- 1 1/2 c. almond milk
- 1 c. coconut water
- 3/4 t stevia and 3 T liquid vanilla, alcohol free
- 3 T vegan lecithin powder
- 1 cup coconut oil/melted
Directions:
- Pulse pecans very fine in food processor. Add vanilla, stevia, and water. Process until it holds together, then press into cake pan. Set aside.
- Blend macadamia nuts, coconut, almond milk, coconut water, stevia, and vanilla until smooth. Add lecithin powder and melted coconut oil. Blend until creamy. Pour filling into crust. Freeze until firm. Store in refrigerator up to 5 days.