And if you're looking for a dessert that's friendly on digestion this is it - a dairy-free, gluten-free, refined sugar-free, nutrient-rich cheesecake that contains a generous amount of gut-friendly probiotics from cultured coconut yogurt and Sunbiotics organic probiotics to help replenish the digestive system. It also contains healthy fats from whole coconut butter to stabilize blood sugar, and contains very minimal sugar in general - there's just a little over ¼ cup maple syrup and seven dates in the entire cake. The texture is decadent (so silky and rich!), the flavors are refreshing (lemon! Berries!), and eating a slice (okay, maybe two slices...) won't weigh you down or get in the way of your sunny springtime adventures.
We hope you end up sharing your own cheesecake masterpiece with friends and loved ones this spring!
Makes 1, 6” x 2-3/4” springform pan
1.5 cups cashew nuts, soaked
1/2 cup melted Dastony Stone Ground Coconut Butter (not coconut oil, use whole coconut butter)
1/4 cup + 1 Tbs real maple syrup
1 inch of vanilla bean – the whole pod*
Juice of 1 lemon – about 1/4 cup
3 drops therapeutic grade lemon essential oil ** (or use the zest from one organic lemon)
½ cup fresh raspberries
3/4 cup walnuts
1/2 cup shredded coconut flakes
1/2 cup blanched almond flour
7 medjool dates
1 tbsp of coconut oil, melted
1 tsp lemon juice
1/8 tsp salt
*if you do not own a high-speed blender, scrape the vanilla beans from the pod as the pod itself may be a
a bit too tough for the blender to break down fully.
**use therapeutic grade, organically produced lemon oil ONLY. Not all EO is of the same caliber, and
most are not safe to ingest.
1. In a blender or food processor, pulse ingredients together until they break down and bind together. You'll
want to be able to take a spoonful, squish it together, and have it hold its shape. Make sure all of
the dates are broken down as they are what help bind the crust.
1. Soak cashews for at least 4-6 hours to soften. They can also be soaked overnight to prep for the next
day. Drain and rinse thoroughly after soaking.
2. Combine all ingredients except lemon oil and coconut butter in a blender carafe (preferably high speed
like Vitamix or Blendtec) and blend on a medium-high setting until very smooth – about 30 seconds.
the heat generated from blending may alter the flavor of these two ingredients. Adding the coconut butter
last also helps give the filling a more fluffy consistency.
1. Pour filling over crust in a springform pan
2. Take fresh raspberries and place them on top of the filling, then with clean fingers or a utensil carefully push
them down into the filling so that they are completely submerged.
frozen but should be left to unthaw before serving for best flavor and consistency