Carrot Cheesecake

TerriAuthorTerri
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.

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