Process walnuts in food processor until resembling fine crumbs.
Add the Medjool dates and blend until dates are well incorporated.
Sprinkle desiccated coconut onto the bottom of a 4 inch spring form tin. Press crust firmly onto the coconut as this will prevent the crust from sticking. Make sure the crust is pressed firmly and densely.
In a blender, blend the cashews, lemon juice, raw honey, room temperature coconut oil, coconut butter, vanilla, lemon zest, tumeric and sea salt until smooth.
Pour the cheese mixture onto the crust. Remove air bubbles by tapping the pan on the table.
Place in the freezer until firm (about 2- 3 hours).
Remove the cheesecake from the pan while frozen and place on a serving platter and decorate.
Defrost for 30 minutes in the refrigerator before serving.
0 servings
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