Ingredients

• Crust
• 1 cup Raw Pecans
• 1/2 cup Walnuts
• 3 large Medjool Dates pitted
• 1 tbsp Coconut Oil
• 3/4 tsp Ginger Root Powder
• 1 pinch Salt
• Lemon Cheesecake Layer
• 1 1/2 cups Raw Cashews soaked for at least 20 minutes in hot water
• 1/4 cup Dairy Free Milk ** coconut works very well!
• 1/4 cup Fresh Lemon Juice
• 2 tbsp Coconut Butter
• 2 tbsp Raw Honey
• 1 tsp Vanilla Extract
• 1 zest Lemon
• 1 pinch Salt

Instructions

1. Line an 8×8-inch baking pan with parchment paper. Set aside.
2. Put the pecans and walnuts in a food processor fitted with a steel blade. Pulse several times to break up the nuts. Add the medjool dates, coconut oil, ground ginger root, and pinch of salt. Process until the mixture begins to come together as a dough.
3. Press the nut mixture evenly into the bottom of the lined pan. Set aside.

1. Put the cashews, dairy-free milk, lemon juice, coconut butter, coconut oil, honey, vanilla extract, lemon zest, and pinch of salt into a high-powered blender. Start on low, gradually increase to high and process until completely smooth.
2. Scrape the mixture on top of the crust and smooth the top. Cover and place in the freezer for 4 – 6 hours, or overnight.
3. Let sit at room temperature for 15 – 20 minutes before cutting and serving.

Notes