Crust

       • 1 cup raw walnuts

       • 1 cup raw macadamia nuts ⁠

       • 1 cup pitted dates 

       • ¼ cup coconut oil

       • Pink Himalayan salt to taste

       Cheesecake

       • 2 cups raw cashews

       • ½ cup raspberries ⁠

       • ½ cup red dragon fruit

       • 1 cup coconut oil

       • 1 tbsp vanilla bean; scraped

       • ½ cup maple syrup

       • 1 cup Sol-ti Dragon Fruit SuperAde®

       • Extra raspberries & dragon fruit for topping

1. For the crust, add all ingredients to a food processor

and pulse.

2. Use a springform pan and press the crust mixture 

firmly on the bottom of the dish as well as up the sides

about halfway. Place in the freezer for 10 minutes to set. ⁠   

3. In a blender, add all cheesecake ingredients except the 

extra fruit for garnish. Blend until completely smooth and 

pour over the crust. Place in the freezer uncovered for at 

least 2 hours or until set.

4. Remove the cheesecake from the freezer and allow it 

to thaw for 10-15 minutes before serving and decorate 

with raspberries and dragon fruit.   

Enjoy!