- 3 cups cashews – soaked 1 hour, then drained.
- ¾ cup fresh-squeezed orange juice
- ¾ cup raw honey
- ¾ cup virgin coconut oil
- 2 teaspoons vanilla
- ¼ cup cocoa powder (more for a darker chocolate)
- ½ teaspoon salt
Process crust ingredients in a food processor until crumbly. Press into a springform pan greased with coconut oil. Set aside
Process filling ingredients in a blender till silky smooth. Pour into crust. Cover and freeze until firm. Slice and serve.
This is better than any chocolate cheesecake I’ve had!
Recipe submitted by Kim, Whigham, GA