Kiwi Lemon “Cheesecake”

One from the Recipe Exchange.

¾ cup unsweetened shredded coconut
¾ cup walnuts
¼ teaspoon gray seal salt or pick rock salt
5-6 large pitted medjool dates


  • 1/2 cups of cashews, soaked for 4-8 hours and rinsed (I never remember to soak them and sometimes if I am out of cashews I’ve substituted walnuts and it came out great…and I’m guessing you could use blanched almonds and get a great result too)
  • 1 ½ cups of coconut cream (put 2 cans of whole fat coconut milk in fridge overnight, then scoop off the hardened cream…you’ll need about a can and a half)
  • juice and zest of 2 large lemons
  • 1 tablespoon of vanilla extract
  • pinch of salt
  • 1/2 cup of coconut oil, melted
  • Add stevia drops to taste

2 kiwis, halved lengthwise, thinly sliced or any other fruit you think will taste good


  1. A Process the coconut, walnuts, and salt in a food processor until coarsely ground
  2. Add the dates and process until the mixture resembles bread crumbs and begins to clump together.
  3. Press nut-date mixture into 7″ spring form pan lined w/parchment paper on the bottom
  4. Rinse food processor
  5. Place cashews, coconut cream, lemon juice, lemon zest, vanilla, sea salt in food processor
  6. Add coconut oil last while processor is running
  7. Puree the mixture a few minutes until its smooth and creamy
  8. Taste puree, add stevia to taste
  9. Pour filling onto crust
  10. And finally, the worst part… Refrigerate at least 8 hours to get a cheesecake-like consistency…YES, 8  HOURS!  In the words of our friend in Michigan who sent us this recipe, “ I JUST WANT TO EAT IT NOW!”
  11. Remove from spring form pan, dress with kiwis and enjoy!



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