Grain-free Chocolate Cheesecake

Grain-free chocolate cheesecake

Instructions:

CRUST

• 3 cups raw walnuts
• 2 tablespoons coconut oil (melted)
• 1/4 teaspoon liquid stevia extract
• 1 teaspoon vanilla
• pinch of sea salt

FILLING

• 1–1/2 cups raw cashews (soaked overnight and rinsed) 
• 1 tablespoon liquid stevia extract
• 1/2 teaspoon vanilla
• one 14-ounce can full-fat coconut milk
• 1/4 cup lemon juice
• 1/3 cup 100% cocoa powder
• 1/3 cup coconut oil, melted
• 1/2 teaspoon sea salt
• 1–1/2 cup coconut flakes

DIRECTIONS:

1. In a food processor, blend together the walnuts, coconut oil, stevia, vanilla, and sea salt until dough is formed.
2. Spread the dough evenly in the bottom of an ungreased 9-inch springform pan.
3. Place the pan in the freezer for 30 minutes.
4. Place all of the filling ingredients into a blender and blend on low speed until well blended.
5. Remove the crust from the freezer.
6. Pour the filling mixture on top of the crust, cover the pan and replace the cake in the freezer.
7. Freeze for at least 2 hours.
8. Defrost the cake in the refrigerator for 20 minutes before serving.
9. Sprinkle berries or coconut flakes on the top before serving.