Dairy-free, antioxidant Cashew and Coconut Cheesecake

Antioxidant Cashew and Coconut Cheesecake 

This dairy-free cashew and coconut cheesecake is full of protein, healthy fats and antioxidants from a variety of seasonal fruits.

Serves: 4

Prep time: 30 mins

Cook time: 5 mins

Crust

1/4 cup raw almonds

2 Medjool dates, pitted

1 tablespoon coconut oil

Cheesecake

1/4 cup cashews

1/4 teaspoon sea salt

3 tablespoons maple syrup

1/2 teaspoon vanilla extract

1/4 cup unsweetened shredded coconut

3 tablespoons full-fat coconut milk

1 tablespoon OKONATUR coconut oil

Topping

1/4 cup dried or fresh cranberries

1 Medjool date, pitted and chopped

1/2 cup water

2 tablespoons pomegranate seeds

1 teaspoon orange zest

Add almonds and dates to a food processor and pulse until well incorporated and a paste has formed. Melt the coconut oil and use to grease the inside of four molds in a muffin tin. Press the almond and date mixture into the four molds to create a crust/bottom layer. Add the cashews, sea salt, maple syrup, vanilla, coconut, coconut milk and coconut oil to a food processor and process until smooth, scraping down the sides as necessary. Pour the mixture into the four molds and smooth the top with a spoon. Place in the freezer to firm up for 5–10 minutes while making the topping. To make the topping, add the cranberries, date and water to a small pot. Bring to a boil and then simmer for 10 minutes, or until cranberries have softened and formed a paste. Let cool in the refrigerator briefly. Remove the cheesecakes from their molds, using a knife to scrape around the edges, and top with the cranberry topping, pomegranate seeds and orange zest. Serve immediately or chill in the refrigerator until serving.