Dessert

Lemon Vanilla Bean Coconut "Cheezcake" is for Dessert.

Lemon Vanilla Bean Coconut "Cheezcake" takes 20 minutes to prepare.

Lemon Vanilla Bean Coconut "Cheezcake" takes several minutes to cook.

Lemon Vanilla Bean Coconut "Cheezcake" makes 16 servings.

The ingredients for Lemon Vanilla Bean Coconut "Cheezcake" are:

1 cup raw, unsalted almonds
1/4 c pitted dates
2 Tbsp raisins
1/8 tsp sea salt

1 1/2 cup cashews, soak in water overnight
3/4 cup agave nectar
1/2 cup coconut butter
1/2 cup lemon juice (from 2 large organic lemons)
1 Tbsp lemon zest (from 2 large organic lemons)
1/4 tsp sea salt
1/2 tsp vanilla extract or innards of 1 vanilla bean

Here is how you make Lemon Vanilla Bean Coconut "Cheezcake":

Soak cashews in water overnight (8-12 hours), drain well.Blend almonds, dates, raisins and 1/8 tsp salt in food processor until it resembles fine crumbs. Transfer to a pie pan and press into bottom to form crust. Place in freezer or fridge while making filling.Chop cashews in food processor until they form a smooth paste/butter. Add remaining ingredients and blend until smooth. Scrape into the pie pan on top of the crust, smooth the top, and place in freezer until firm.Cut into 16 even slices before it freezes solid. I like to wrap each piece separately and freeze solid, then remove it from the freezer with some frozen raspberries about an hour before I want to eat it.Can top with shredded coconut, more lemon zest, or, my favorite, raspberries.

The nutritional information for Lemon Vanilla Bean Coconut "Cheezcake" is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 224.2

• Total Fat: 14.2 g
• Cholesterol: 0.0 mg
• Sodium: 77.0 mg
• Total Carbs: 22.3 g
• Dietary Fiber: 4.5 g
• Protein: 4.4 g

The dietary needs meet for Lemon Vanilla Bean Coconut "Cheezcake" is Vegan