For the Crust:

        • 1 Cup of Raw Cashews

        • 10-12 Pitted Medjool Dates

        • ½ Cup Raw Coconut Flakes

        • Pinch of Sea Salt

        • ¼ tsp Vanilla Bean Powder (optional)

      For the Cheesecake Filling:

        • 3 ¼ Cup Raw Cashews, Soaked

        • 1 Cup Coconut Cream

        • ⅓ Cup Coconut Oil

        • 2 Bottles of Sol-ti PREBIOTIC SuperShot

        • ½ Cup Maple Syrup

        • ½ tsp Vanilla Bean Powder

        • 1 Fresh White Dragon Fruit (optional)

1. Begin by soaking the cashews for the filling for at least three hours(overnight is best). 

2. Make the crust by combining all the crust ingredients together in a food processor and processing until there’s no clumps, and the ingredients begin to stick together. 

3. Press the crust into a cheesecake pan and place it in the fridge to chill while you make the filling. 

4. Make the dragon fruit filling by combining all the Cheesecake ingredients together in a high-speed blender and blending until silky smooth. 

5. Pour the mixture into the cheesecake pan and place in the freezer to chill and solidify for 2 hours. Once the mixture is solid, slice the white dragon fruit and decorate the top of the cheesecake to your liking. 

 6. Allow the cheesecake to sit at room temperature for 10 minutes before serving.

Serve and enjoy!