So, this is my hundredth blog post. Yay! I felt I should celebrate. With cake. Is there any other way? Ready for the twist...
This was the filling. Yeah...it tasted good. Thanks for asking. Full tutorial after the jump.
Step One: grab 2.5 cups of raw, unsalted cashews and soak in water overnight (this will soften them and ensure they blend smoothly). Don't skip this step.
1/2 cup pitted dates
1/2 cup pecans
1/2 cup (or just under) flaked coconut
I used a 6-inch springform pan, so that my cake would look taller. You can certainly adjust your proportions if you use an 8-inch or larger.
Shove all your crust ingredients in a blender and pulse until they hit breadcrumb consistency. You want to be able to press this between your fingers and have it keep its shape.
Then, press to the bottom of your pan, keeping it just on the bottom, not going up the sides.
2 1/2 cups cashews (soaked overnight)
1/2 cup coconut oil (melted to oil consistency by sitting jar in a warm bath)
1/2 cup agave nectar
1/3 cup lemon juice
1 teaspoon vanilla extract
Shove all in a blender. This may take a little finesse. You need to blend, re-blend, stir, re-blend, repeat. This filling needs to be super creamy and not chunky at all to feel like cheesecake. Take your time with this step, the results are worth it.
Spoon the entire filling amount into the springform.
There's no magic secret. Just pile it on evenly.
Dang, it even looked like cheesecake. Cover and freeze overnight. When ready to serve, remove the outer ring and let thaw for 15-20 minutes at room temperature.
Oh my gosh, it was heaven. A fruit topping would have been a welcome compliment, in case you're curious. The consistency was creamy, dreamy, and really rich.
Thanks, again to everyone who's followed my blog, added to my thoughts, and supported my lil' journey. Now, have some cake!