Almond Butter Coconut Cheesecake

Raw vegan Almond Butter Coconut Cheesecake covered in blackberries – summer desserts just got upgraded.

Crust

¼ cup raw cashews
¼ cup unsweetened shredded coconut
4-5 medjool dates, pitted
½ tsp. vanilla extract
Dash of salt

Cheesecake Filling:
1 cup coconut meat (if frozen, defrost overnight)
1 cup almond butter
3 Tbsp. maple syrup
3 Tbsp. unsweetened almond milk
¼ tsp. vanilla extract
⅛ tsp. salt
¼ cup coconut oil, melted

View the full recipe at Nibs & Greens →