Dairy free, gluten free, egg free, sugar free utterly delicious cheesecake in a jiff.
Crust:
2 cups raw pecans
1/2 cup pitted medjool dates
1/2 tsp Himalayan sea salt
Filling:
2 cups raw cashews, soaked in water for at least 1 hour (or overnight)
1/2 cup honey
1/2 cup coconut oil
1/4 cup filtered water
zest and juice of 1 lime
Instructions:
In a blender or food processor, pulse pecans, dates, and salt.
Press into the bottom of 9” pie dish.
In a blender, combine soaked cashews, water, honey, coconut oil, lime zest and juice.
Blend on high until smooth.
Pour filling evenly over crust, cover with foil and freeze until firm, about 4 hours.
Allow to thaw on the counter for 10 minutes before serving.