This rich, creamy, paleo and vegan cheesecake tastes like gluten free carrot cake but is secretly dairy, gluten, egg and refined sugar free and healthy!NOTES: Please read recipe carefully as certain parts need to be prepared in advance, and cooled overnight.
I've made this crust with different brands of coconut flour and, to get 66g, some brands need less than 3/4 cup. So, I STRONGLY urge you to weight your flour to make sure you get perfect results.
*I buy my cashews pre-roasted. If you're aren't, stick them in a 400 degree oven for just a few minutes, until lightly golden brown.
***It can be a little difficult to get the first piece of cheesecake out. Just make sure your getting your knife under the crust, not between the crust and cheesecake. An offset spatula really does the trick for serving here!