No-Bake Toasted Coconut Cheesecake

Step 1

Set all ingredients on the countertop, so they can be as close to room temperature as possible. Grease or line a 7-8″ springform pan and set aside. Add the pitted medjool dated to a bowl and cover with hot water; let soak for 5 minutes, then drain well.

Step 2

Add the oats to a food processor with an s-blade attachment and process for 20-30 seconds, to form a course flour. Toss in the soaked dates and coconut butter, then process for an additional 45-60 seconds, until a semi-sticky dough forms. Add the dough to the springform pan, then use your hands to firmly and evenly press it across the base.

Step 3

give the food processor a quick rinse, then return to the base. Add the tofu, maple syrup, orange juice, vanilla, and optional orange zest to the container. Process until a smooth and thick paste forms. Then, pour in the melted coconut butter and blend until a thick filling forms. Note: the coconut butter will instantly start to thicken once it comes in contact with the cooler ingredients, so make sure they are as close to room temperature as possible!

Step 4

use a spatula to spread the filling on top of the base, making it as smooth as possible. Place the cheesecake in the fridge for at least 2 hours to allow it to firm up and set.

Step 5

top with coconut yogurt and/or toasted coconut, or as desired! Slice and serve. This cheesecake won’t melt at room temperature, but is best served straight out of the fridge. Store leftovers in the fridge for up to 2 days, or pre-slice and freeze for up to two months.