Name: Lemon Cheesecake
Prep time: 15 min
Total time: 15 min
Ingredients: 1 C pecans, finely chopped; 1/4 C coconut sugar; 2 tsp cinnamon; 3 Tbsp coconut oil, softened; 2 C cashews, soaked in water 4 hours or overnight; 1/2 C coconut oil, melted; 1/2 C lemon juice; 2 tsp vanilla extract; 1/2 C maple syrup; 1/4 C coconut sugar

Ingredients

For the crust:

1 C pecans, finely chopped
1/4 C coconut sugar
2 tsp cinnamon
3 Tbsp coconut oil, softened

For the filling:

2 C cashews, soaked in water 4 hours or overnight
1/2 C coconut oil, melted
1/2 C lemon juice
2 tsp vanilla extract
1/2 C maple syrup
1/4 C coconut sugar

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Instructions

In a bowl, combine the pecan crumbles, 1/4 C coconut sugar, and 2 tsp cinnamon. Use a fork to mix in the softened (3 Tbsp) of coconut oil. Press this mixture into the bottom of a springform pan or pie pan.
Drain water from cashews and add them to a blender or food processor along with the other filling ingredients. Blend until smooth and ingredients are fully mixed.
Pour the filling mixture on top of the pecan crust. Refrigerate until set, about 4 hours.
Serve chilled, no need to let it soften.