Crust
2 cups of Almonds
2 cups of pitted dates
½ cup of coconut flakes
Place ingredients in a high-speed blender or food processor. Blend for a couple of minutes. Place mixture into the two baking pans and use a spoon to level out the crust. Then place the pans in the freezer while you work on the filling.
Filling
2 cups of soaked cashews
2 cans of full-fat coconut milk
2 cups of agave
A splash of vanilla
A pinch of salt
Juice of two lemons
Toppings: Fruits, chocolate, almonds
Place ingredients in a high-speed blender for a few minutes or until the texture of the filling is very smooth and creamy. Taste the mixture to check for sweetness. If you’d like you can add more agave, but I prefer it as is. Pour the filling mixture into baking pans and level it out. Place the pans in the freezer for about 30 minutes before adding toppings. After you add toppings, leave the cheesecakes in the freezer for a minimum of about 4 hours and take them out of the freezer 15 minutes before serving.
Quick Notes: The following recipe is for two 6-inch cheesecakes, but you can just use a bigger baking pan if you want to make just one. You will have leftover filling that you can easily use as ice cream. You can use a food processor instead of a blender. Chill the coconut milk in the fridge. If your dates are not sticky enough, place them in hot water for a few minutes before using them. Also, soak cashews overnight or soak them in hot water for about 20 minutes.