Low Iodine Paleo Cashew No-Bake Cheesecake
Total time5 hr 25 min
Prep time25 min
Cook time0 min
4.9(7)
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Learn more →Ingredients
10 servings
For the crust
- 1 ½ cups raw almonds
- ½ cup raw pecans
- 1 cup medjool dates, pitted
- ¼ tsp fine sea salt
Chef's tipFine sea salt and table salt measure the same - no conversion needed.
For the filling
- 3 cups raw cashews, soaked 4–6 hours in cold water, then drained and rinsed
- ½ cup full-fat coconut milk
- ⅓ cup coconut oil, melted and cooled
- ⅓ cup pure maple syrup
- 3 tbsp fresh lemon juice
- 1 tsp pure vanilla extract
- ¼ tsp fine sea saltChef's tipFine sea salt and table salt measure the same - no conversion needed.
For serving
- ½ cup fresh berries, for serving (optional)
Instructions
- 1
Soak the cashews: place the raw cashews in a large bowl, cover with cold water by at least 2 inches, and soak for 4–6 hours at room temperature. Drain and rinse well under cold running water. Set aside.
- 2
Line the bottom of a 9-inch springform pan with a round of parchment paper. Lightly grease the sides with a small amount of coconut oil.
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