2 cups raw cashews
1 cup filtered water
1 teaspoon probiotic powder (I just cut open capsules)
1 cup young Thai coconut meat (from one young coconut)
1 Tbs vanilla
pinch sea salt
1/2 cup coconut sugar or more (I like it a bit tart)
3/4 cup coconut water (from the young coconut)
1 1/2 cups coconut oil, melted
1/4 cup (or to taste) marsala wine
4 packets Starbucks Via instant coffee (or to taste)
1/2 cup pecans
1/2 cup cashews
1/4-1/2 cup pitted dates
1/4 cup oat flour
1 Tablespoon mesquite powder (optional)
2 teaspoons vanilla
1 teaspoon cinnamon
1 Tablespoon melted coconut oil
In a high-speed blender, blend cashews, water, and probiotic powder until completely smooth. Scrape into a covered container and leave at room temperature for at least 24 but not more than 48 hours. *This fermentation step is the process that gives the cashews an extra umami, sour-ish, cheese-like flavor!
Just before you are ready to finish your cheesecake, place all crust ingredients except coconut oil into a food processor and blend until incorporated. Pulse until texture is coarse crumbles. Add melted oil and pulse until combined.
Press the crust into the bottom of a springform pan, using enough pressure to get the crumbles to stick together but not so much that you make it oily. I used several small pans so that I can freeze each separately. You could also use one standard cheese-cake size springform pan, or just a regular cake pan if you don't mind a little mess scooping it out! Set crust aside.
Add cashew mixture and the remaining filling ingredients except the coconut oil to your high-speed blender and blend until completely smooth. With the blender running, slowly pour in the coconut oil. Continue to blend until oil is thoroughly incorporated. Taste and adjust for sweetness.
Pour the filling on top of the crust, cover, and refrigerate for a couple of hours until firm.