No-Bake Vanilla Bean Cheesecake (Gluten-Free, Paleo Vegan)

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My Positive Fitness

subheading: SCALE:

subheading: For the graham cracker crust:

½ cup ( 64g) raw walnuts

½ cup ( 48g) almond flour

2 pitted dates

2 tablespoons ( 25g) coconut oil

1 teaspoon cinnamon

¼ teaspoon kosher salt

subheading: For the cheesecake:

2 cups ( 240g) raw cashews, soaked in water for at least six hours or preferably overnight, drained and rinsed before using (see Notes)

½ cup ( 120g) canned coconut milk, shaken

¼ cup ( 50g) coconut oil, melted and cooled, use refined coconut oil if you want no coconut flavor

⅓ cup ( 111g) pure maple syrup

2 tablespoons fresh lemon juice

1 tablespoon vanilla extract or 1 teaspoon vanilla bean powder

subheading: For the chocolate ganache:

3 oz. dark chocolate, I used 72%

⅓ cup ( 80g) canned coconut milk

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