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Antioxidant Cashew and Coconut Cheesecake

The holidays are a great time to indulge, but wouldn’t it be nice if there were a healthier way to treat yourself? We’ve got you covered! This dairy-free cashew and coconut cheesecake is full of protein, healthy fats and antioxidants from a variety of seasonal fruits. Enjoy with your favorite cup of tea or a warm cup of Natural Calm to finish off any holiday meal!

Serves: 4
Prep time: 30 mins
Cook time: 5 mins

1/4 cup raw almonds
2 Medjool dates, pitted
1 tablespoon coconut oil


1/4 cup cashews
1/4 teaspoon sea salt
3 tablespoons maple syrup
1/2 teaspoon vanilla extract
1/4 cup unsweetened shredded coconut
3 tablespoons full-fat coconut milk
1 tablespoon coconut oil

1/4 cup dried or fresh cranberries
1 Medjool date, pitted and chopped
1/2 cup water
2 tablespoons pomegranate seeds
1 teaspoon orange zest

Add almonds and dates to a food processor and pulse until well incorporated and a paste has formed. Melt the coconut oil and use to grease the inside of four molds in a muffin tin. Press the almond and date mixture into the four molds to create a crust/bottom layer. Add the cashews, sea salt, maple syrup, vanilla, coconut, coconut milk and coconut oil to a food processor and process until smooth, scraping down the sides as necessary. Pour the mixture into the four molds and smooth the top with a spoon. Place in the freezer to firm up for 5–10 minutes while making the topping. To make the topping, add the cranberries, date and water to a small pot. Bring to a boil and then simmer for 10 minutes, or until cranberries have softened and formed a paste. Let cool in the refrigerator briefly. Remove the cheesecakes from their molds, using a knife to scrape around the edges, and top with the cranberry topping, pomegranate seeds and orange zest. Serve immediately or chill in the refrigerator until serving.

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