Self-care from Cell to Soul!

Vanilla Bean Cheesecake



  •  1/2 cup almonds
  •  3/4 cupwalnuts
  •  1/2 cup shredded unsweetened coconut
  •  3/4 cup dates
  •  zest of 1 lemon
  •  1/2 tsp pure organic vanilla
  •  1/4 tsp salt
  •  1 Tbsp coconut oil, melted
  •  2.5 cups cashews (soaked in distilled water for 3 hours, rinsed and drained)
  •  1 cup organic canned full fat organic coconut milk
  •  3/4 cup melted coconut oil or butter
  •  Juice and flesh of 1/2 lemon
  •  1/4 cup raw honey
  •  1/2 tsp pure vanilla
  •  1 vanilla bean (scrape out the inside)
  •  1/4 tsp sea salt
  •  berries of your choice (for decorating the top of your cheesecake)



  • Blend all nuts with coconut in a food processor until well chopped (not to fine- you do not want apowder, you want some texture).
  •  Once blended, add the dates slowly and finish by adding the rest of the ingredients for the crust.
  • Pour the mixture into an 8 inch spring form pan lined with parchment paper. 
  • Press the ingredients down until firm and the crust is formed. 
  • Place in the fridge for 30 minutes to 1 hour which will allow crust to firm.


  • Blend all the filling ingredients in blender until smooth. 
  • The mixture should be completely smooth likea thick cream. 
  • Take crust out of fridge and pour mixture on top of the crust.
  • Place in the fridge for 6-8 hours until set.Remove from spring form pan. Top with fresh berries of your choice. Slice and enjoy.