Carrot Cheesecake
AuthorTerri
Crust:
1 cup soaked almonds
¼ tsp good salt (Himalayan, Celtic, Sea)
2 tbsp chopped carrots
¼ tsp cinnamon
¼ cup soaked dater or 3 Tbs coconut palm sugar or 2 TBS agave
½ tsp ground vanilla or extract
Filling:
4 ½ cups soaked truly raw cashews
½ cup soaked macadamia nuts
1 ½ cups cold pressed coconut oil
1 cup chopped carrots
½ cup raw coconut syrup or agave
¼ tsp good salt (Himalayan, Celtic, Sea)
¾ tsp cinnamon
¼ tsp ground vanilla or extract
2 tbsp lime juice
Toppings:
½ cup chopped carrots
¼ tsp good salt (Himalayan, Celtic, Sea)
½ cup coconut syrup or agave
¼ tsp ground vanilla or extract
1
Spread 2 tablespoons coconut oil evenly in the pie pan.
2
Pulse the crust ingredients (on and off) until it is a crumby and place evenly inside springform pie pan and set aside.
3
Blend the filling ingredients extremely well until it’s really creamy then pour in onto crust evenly.
4
Add topping onto the top of cheesecake and create designs if so desired, then place it in the freezer for 4-5 hours to set. When sharing, I highly suggest adding the topping sauce to every piece that gets served.
Note: You will need a high powered blender or food processor and a springform pie pan.
