Cashew Cheesecake

• Prepare an 8” round springform pan by spraying with cooking spray and lining the bottom with parchment paper.
• In a food processor, combine the crust ingredients until it forms a crumbly dough and then clumps together.
• Press and smooth the dough, using the back of a spoon, into the prepared round pan to form a pie crust.
• Place the crust in the freezer.
• Blend the cheesecake filling ingredients to an extremely smooth texture.
• Pour the filling over the crust and smooth.
• Place in the freezer for another 4 hours to fully set.
• Once well set, take the cheesecake out of the pan and place it on the serving stand or platter for the topping process.
• Mix together all of the topping sauce ingredients and spread it out over the cheesecake.
• Sprinkle sea salt and walnuts over the top of the sauce.
• Thaw for half an hour before serving.

*Coconut Butter:

Prep Time: 10 min; Total Time: 10 min

Makes 16 servings; 1 serving = 1 TBSP

Ingredients:

• 3 cups finely shredded coconut
• 1 tsp Glenda’s Farmhouse sea salt
• ½ tsp vanilla extract
• 1 tsp stevia

Instructions:

1.    Use a powerful food processor to churn the 3 cups of coconut into a butter, scraping the sides down when needed. (about 10 minutes)

2.    Add the salt, vanilla, and stevia as desired.

3.    Store in an airtight container at room temp for about two weeks.