Name: White Chocolate Macadamia Nut Cheesecake
Prep time: 360 min
Total time: 360 min
Yield: 8 (slices)
Ingredients: 1 cup packed medjool dates ((pitted before measuring // ~20 dates per 1 cup)); 1 cup raw walnuts; 1/2 cup roasted unsalted macadamia nuts; 1/4 tsp sea salt ((optional)); 1 1/2 cups raw cashews ((soaked overnight in cool water, or in very hot water for 1 hour)); 1 1/2 tsp vanilla extract; 1/4 cup light or full-fat coconut milk ((full fat for creamier texture)); 2 Tbsp olive oil ((or sub melted coconut oil, though it will infuse coconut flavor)); 1/2 cup maple syrup, agave, or honey if not vegan ((use less for a more tart cheesecake)); 1/3 cup cocoa butter ((melted in the microwave or over a double boiler)); 1-2 tsp lemon juice ((for “cheesy” tang // or sub apple cider vinegar)); 1/4 tsp sea salt ((optional)); 1/2 cup chopped roasted unsalted macadamia nuts; Roasted unsalted macadamia nuts ((chopped)); Coconut whipped cream; Toasted coconut flakes