All You Need
- 1/1 cup (125 mL) whole raw walnuts
- 3 medjool dates, pitted
- 2 tbsp (30 mL) unsweetened shredded coconut
- pinch Club House Sea Salt Grinder
- 1/3 cup (75 mL) whole raw cashews, soaked for 3 hours in water
- 1/2 cup (125 mL) Thai Kitchen Organic Coconut Milk
- 1 lime, zest & juice
- 2 tbsp (30 mL) agave nectar
- 1 tbsp (15 mL) coconut oil
Pulse walnuts in a food processor until it resembles a coarse meal. Add in pitted dates, shredded coconut, and sea salt and continue processing until it is a fine meal. When pinched, the mixture should stick together.
Cut strips of parchment paper approximately ¼-in (0.5 cm) wide and 4-in (10 cm) long and place them in the cups of a mini muffin pan. Press about 1 tbsp (15 mL) of crust mixture into each cup of the muffin pan on top of the paper. Place the tray in the freezer while preparing the filling.
Zest the lime; set it aside to be used as the garnish.
Drain the cashews and rinse them under fresh water. Let drain of excess water and then add to a high-powered blender. Combine with the remaining ingredients and blend until very smooth.
Freeze for 2 hours until they’re mostly solid. If left longer and they fully freeze in the pan, let the pan thaw for a few minutes at room temperature before lifting them out. Gently lift the paper tabs to remove the cheesecakes from the cups and place each one on a platter or plate. Store cheesecakes in the freezer between layers of parchment paper.