Name: Happy Belly "Cheesecake" (dairy free)
Ingredients: 2 cups raw cashews, soaked for at least 4 hours in filtered water; probiotic capsules (enough to have 40,000-50,000 probiotic strains); 1/2 cup full fat coconut milk (like this); pinch of salt; One batch of cashew cheese; 1/2 cup honey (like this) or REAL maple syrup (like this); 2 tsp grass fed gelatin (I use this one); 1/4 cup hot water; 1/3 cup coconut oil (I use this one); 1 TBS vanilla extract; 2 cups shredded coconut (like this); 2 TBS coconut oil, melted; 3 TBS honey (like this) OR REAL maple syrup (like this); 3 TBS unsweetened cocoa powder or raw cacao (like this); 1/2 tsp vanilla extract; 2 cups chopped strawberries; 2 TBS honey or REAL maple syrup

Ingredients

Scale

For cashew cheese:

2 cups raw cashews, soaked for at least 4 hours in filtered water
probiotic capsules (enough to have 40,000-50,000 probiotic strains)
1/2 cup full fat coconut milk (like this)
pinch of salt

For Filling:

One batch of cashew cheese
1/2 cup honey (like this) or REAL maple syrup (like this)
2 tsp grass fed gelatin (I use this one)
1/4 cup hot water
1/3 cup coconut oil (I use this one)
1 TBS vanilla extract

For Crust:

2 cups shredded coconut (like this)
2 TBS coconut oil, melted
3 TBS honey (like this) OR REAL maple syrup (like this)
3 TBS unsweetened cocoa powder or raw cacao (like this)
1/2 tsp vanilla extract

For Berry Topping:

2 cups chopped strawberries
2 TBS honey or REAL maple syrup

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Instructions

The night before making this dessert, puree the soaked cashews (drained), coconut milk, and salt until completely smooth and creamy. Be patient. This will take about 10 minutes. Scrape the sides once or twice. Once smooth, put in contents of probiotic capsules. Process briefly to combine. Place mixture into a clean bowl, cover, and place in a warm place to ferment for 12 hours. Some folks just place in oven with the light on, some use a heating pad, and I use my Excalibur dehydrator set to 100’F.

To make crust

Line spring form pan with parchment paper. Pulse all crust ingredients until well combined and sticking together. Press mixture into a spring form pan with your hands. Set aside.

To make berry topping

Simmer strawberries on low-medium until they start to sweat. Add sweetener of choice and continue to simmer for 7 minutes to cook down the berries. Puree with immersion blender or regular blender. Allow to cool slightly.

To make filling

In a large bowl, pour hot water over 2 tsp of grass fed gelatin. Let sit for 2 minutes. Blend with hand blender to fully combine and to dissolve gelatin. Add rest of filling ingredients (cashew cheese, sweetener of choice, coconut oil, and vanilla extract) and continue to blend until completely smooth and creamy. Pour evenly over coconut crust.

To make it pretty:

Use a clean medicine syringe and make little dots of berry sauce in a spiral pattern around the cheesecake. Starting from the center dot, drag a toothpick through each dot until you reach the outside of the cake. Don’t lift the toothpick until you get to the last dot. And don’t worry, if you don’t want to get all fancy, this “cheesecake” tastes great with the sauce just drizzled over the top.
Place in fridge and allow to set for AT LEAST 2 hours. Then gently run a knife along side of pan and open spring form. Enjoy!