Tiramisu-flavored "Cheesecake"

 

Ingredients

Filling

2 cups raw cashews

1 cup filtered water

1 teaspoon probiotic powder (I just cut open capsules)

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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)

 

Crust

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

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Directions

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.

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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.

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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.

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Pour the filling on top of the crust, cover, and refrigerate for a couple of hours until firm.