1 cup almonds
1¼ cups dates, pitted
2 tbs of Flax
2 c. frozen pineapple
1½ cups cashews, soaked for 2-3 hours, preferably overnight
1½ cups Rhubarb
¼ cup + 1 Tbsp Walden’s Syrup or Agave
¼ cup fresh lemon juice
½ cup coconut cream
¼ cup coconut oil, melted
Add dates to food processor or magic bullet.
Add raw almonds and flax ,blend till all ingredients are finely chopped and blended together.
Add mixture to a small round pan or pyrex pressing firmly into base of pan with the back of a spoon. Put in freezer for 5 mins while you blend the cheesecake filling.
1. Add all ingredients to clean food processor or blender. Blend until thoroughly creamy.
2. Pour cheesecake filling over crust.
3. Sprinkle unsweetened coconut over the top.
4. Place in the freezer and allow to set for 2-3 hours and serve.