For the crust
- ⅓ cup shredded coconut
- ⅓ cup almond flour
- 2 tablespoons coconut butter
- 2 tablespoons coconut oil
- 1 tablespoon maple syrup
For the cheesecake
- 2 cups cashews, soaked for at least four hours or preferably overnight
- ¼ cup canned coconut milk, shaken
- ¼ cup coconut oil, melted and cooled, use refined coconut oil if you want no coconut flavor
- ⅓ cup pure maple syrup
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 tablespoon vanilla extract, or ½ teaspoon vanilla bean powder
For the citrus layer
- Blood oranges, Cara Cara oranges, navel oranges, and tangerines
- Line a 6” or 7″ pan with strips of parchment paper for easy removal, and grease well with coconut oil. Set aside.
- In a mixing bowl, stir together the shredded coconut, almond flour, melted coconut butter, melted coconut oil, and maple syrup. Press the dough evenly along the bottom of the prepared pan.
- In a high-powered blender (I used my Vitamix, but most powerful blenders should do the job), combine all of the filling ingredients and blend for about 2-3 minutes, or until the mixture is silky smooth and creamy. You may need to add a bit more coconut milk or lemon juice to get it to blend smoothly if your blender isn’t super high-powered.
- Once it’s smooth, taste the mixture and adjust the sweetness/tartness levels, if desired. Pour the filling into the prepared pan over the crust and smooth the top.
- Place in the freezer to set for at least 3 hours or until completely firm before garnishing, slicing and serving. For the garnish, use a parish knife to peel the citrus fruits. Slice the citrus, and dry each side with a paper towel. Arrange on top of the cheesecake. I recommend doing this right before serving, so the citrus is freshest.
- When serving, I recommend running your knife under hot water to warm it up before cutting the cheesecake with the still-hot (dried) knife. Serve frozen or let them thaw at room temperature for 10-15 minutes before serving. Store in the freezer for up to 2 weeks.