Almond Butter Coconut Cheesecake

This cheesecake is the perfect blend of nuttiness and sweet, creamy coconut. The cream filling, when you first make it, tastes like a giant almond butter marshmallow so, yes, this dessert will pretty much blow your mind. If you’re feeling impatient you could also skip the cake-making part and turn the filling into a dessert pudding, topped with berries and chocolate. Whatever way you eat it, it’s almond butter + coconut + cheesecake so you really can’t go wrong!

Yield: 2, 4” cakes

Ingredients

Crust

• ¼ cup raw cashews
• ¼ cup unsweetened shredded coconut
• 4-5 medjool dates, pitted
• ½ tsp. vanilla extract
• Dash of salt

Cheesecake Filling

• 1 cup coconut meat (if frozen, defrost overnight)
• 1 cup almond butter
• 3 Tbsp. maple syrup
• 3 Tbsp. unsweetened almond milk
• ¼ tsp. vanilla extract
• 1/8 tsp. salt
• ¼ cup coconut oil, melted

Instruction

Crust

1. In your food processor, combine the cashews, shredded coconut, vanilla, and salt. Once the mixture becomes more fine, add the dates one at a time while the food processor is still on.
2. Lightly oil two 4” spring form pans with coconut oil. Press the crust into the bottom of each pan.

Cheesecake Filling

1. In your blender, combine all ingredients except for the coconut oil and blend on high until creamy.
2. Add melted coconut oil and blend again for about 30 seconds.
3. Pour the filling into each pan and smooth out the top. Any leftover filling can be stored in a jar in your fridge!
4. Place both cheesecakes in your freezer overnight. The next day, remove the cheesecakes from the freezer, wipe around the pan with a wet dishtowel and remove the cheesecakes from the molds.
5. Place in your fridge to defrost (about 2 hours) and serve with your favorite toppings – we defrosted frozen berries and poured them on top for a AB&J-cheesecake!