Paleo Lemon Cheesecake
Ingredients
- 2 cups cashews
- ½ cup unsweetened flaked coconut
- ½ cup almond flour
- ½ cup coconut oil, melted and divided
- ⅓ cup plus 1 Tbsp pure maple syrup, divided
- ⅓ cup coconut milk
- ¼ cup lemon juice
- 1 Tbsp lemon zest
- 1 Tbsp pure vanilla extract
- 1 lemon, sliced
Instructions
- Soak nuts overnight in water to cover. Drain.
- Process flaked coconut and flour in a food processor until finely ground. Stir in ¼ cup oil and 1 Tbsp syrup until a dough forms. Press dough into an 8-inch springform pan.
- Process nuts, coconut milk, ¼ cup oil, ⅓ cup syrup, lemon juice, lemon zest, and vanilla in a high-powered blender 2 minutes or until smooth and creamy.
- Pour filling over crust, smoothing top, if needed. Freeze 3 hours or until firm.
- Garnish with lemon slices. Let stand 5 to 10 minutes before thinly slicing.
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