Instructions

Cheesecake Crust:

1. Blend pitted dates thoroughly in the food processor to form date paste.  If the dates are dry, soak in water before blending or add a small amount of water to the dates as you are blending.  Paste should be thick and sticky. Remove half of the date paste from the food processor and set aside.
2. Add all of the crust ingredients to the food processor with the remaining half of the date paste.  Process until the nuts are well broken down and the mixture starts to rise on the sides of the processor bowl.  Add in the rest of the date paste and continue to process until the texture has small crumbs, and will hold together when pressed with your fingers
3. Assemble cheesecake pan with the bottom up, lip facing down (opposite how you normally use).  This helps with removing from pan once frozen. Lightly grease entire inside with coconut oil.
4. Distribute the crust evenly inside the bottom of the pan, and press the mixture firmly down.

Cheesecake Filling:

1. Add all filling ingredients to the blender except the coconut oil and lecithin.
2. Blend until completely smooth (3-5 mins).
3. Stop blending and add in the lecithin and melted coconut oil.
4. Continue blending until they are well incorporated.
5. Pour the mixture into the prepared springform pan with the crust.
6. Freeze for 1-2 hours or until the middle of the cheesecake is firm to the touch.