You’re gonna love my LACK of nut … in this recipe (I really hope you got that reference). To be honest I prefer this recipe to some nut-based cheesecake recipes. It’s exceptionally silky smooth and I frankly cannot resist coconut. This cheesecake leaves nothing to be desired … except maybe a second slice. Serve with fruit if you like and double or triple the recipe for a larger cake. —EvE
SERVES 5 TO 7
CRUST
½ cup (40 g) oats or buckwheat groats
½ cup (90 g) pitted dates
CHEESECAKE
¾ cup (60 g) fresh young coconut meat
¼ cup (60 ml) melted coconut oil
2 tbsp plus 2 tsp (40 ml) preferred liquid sweetener (more or less, to taste)
⅓ cup (30 g) coconut flakes
Juice of 1 lemon
FOR THE CRUST
Process the oats into flour and then add the dates. Process until it all begins to stick together in crumbs. Press it into the bottom of a small springform pan (mine is 4½ inches [11.5 cm]).
FOR THE CHEESECAKE
Blend all of the cake ingredients until smooth. Pour everything onto your crust and refrigerate overnight so it can set and develop flavor. The next day it should be solid and ready to chow down on!
*SEE PHOTO INSERT