Pina Colada Cheesecake

Pina Colada Raw Cheesecake

Makes 16-18 Bites
Crust Ingredients:

• 1 Cup Pitted Dates
• 1 Cup Unsweetened Shredded Coconut
• 1 Cup Raw Cashews
• 1 Tsp Vanilla Extract

Filling Ingredients:

• 1/2 Cup Cashew Butter
• 1/2 Cup Coconut Milk (From refrigerated coconut milk – see notes below)
• 1 Tsp Vanilla
• 1/2 Cup Pineapple (Fresh or Canned)
• 1/3 Cup Unsweetened Shredded Coconut
• 2 Tbsp Honey (Agave, Maple Syrup or Stevia)
• 3 Packets of Stevia

Directions:

1. Place your can of coconut milk in the refrigerator for 24 hours. Remove from refrigerator and scoop out just the solid coconut milk for this recipe.
2. Using your small food processor bowl and blade blend all cheesecake filling ingredients until smooth and set aside.
3. Using your large food processor bowl and blade process all crust ingredients until dough like consistency with visible chunks of nut.
4. Grease an 8×8 baking pan or glass dish with a healthy oil.
5. Press crust mixture evenly into baking dish.
6. Top with cheesecake filling using a spoon or spatula to make sure the filling is evenly distributed over the crust.
7. Cover with saran wrap and freeze overnight.
8. When you’re ready to serve remove from the freezer, cut into squares and serve immediately.
9. Tip – Feel free to top these squares with whipped coconut cream, shredded coconut and/or pineapple. These squares are also delicious just plain.
10. Tip - This recipe can be made in individual two bite cheesecakes by using a mini muffin tin to set this recipe. You can also make this recipe in a 6 to 7 inch spring-form pan for a full sized dessert that everyone will enjoy!