Paleo Cheesecake with a Dark Chocolate Shell

Serves 12 paleodulce.com

For the Crust

1. 1/2 cup pitted medjool dates
2. 1/2 cup pecans
3. 1/2 cup shredded coconut (unsweetened)

For the Cheesecake

1. 2 1/2 cups cashews (soaked overnight -- DO NOT SKIP THIS STEP)
2. 1/2 cup coconut oil (melted)
3. 1/2 cup maple syrup or honey
4. 1/3 cup fresh lemon juice
5. 1 teaspoon vanilla extract
6. // For the Chocolate Shell //
7. 2 Tbsp Coconut Oil
8. 1/3 C of Dark Chocolate (I use Enjoy Life)

Instructions

1. Place Cashews in a bowl and cover with water -- Let sit overnight (DO NOT SKIP)
2. After your cashews have soaked overnight, drain them and place them into a blender with the melted coconut oil, maple syrup, fresh lemon juice and vanilla extract.
3. Blend all ingredients until smooth -- this may take a little effort, but do not add any additional liquid and continue blending until completely smooth.
4. To assemble the crust just place the dates, pecans and shredded coconut in a food processor and pulse until combined.
5. Transfer crust ingredients to 6" spring-form pan, and press into bottom, creating an even layer.
6. Pour cheesecake mixture over the top, making sure to spread it evenly.
7. Place cheesecake (covered) in freezer for 6-8 hours to set.
8. When your ready to remove your cake, prepare your chocolate shell by melting chocolate and coconut oil in double boiler. Allow mixture to cool
9. Remove cake from pan and distribute chocolate shell mixture over the top of the cake (it will harden quickly) let your cake sit at room temp for about 10 minutes, then slice and enjoy!

Notes

1. Can be stored in freezer in covered airtight container for up to 2 weeks, or in the refrigerator for 3-5 days.