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Persimmon "Cheesecake" and Coconut Cream "Cheese" Frosting Recipe

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Persimmon "Cheesecake" and Coconut Cream "Cheese" Frosting
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Ingredients

  • Creamy Persimmon Cheesecake
  • Ingredients for Pecan Crust
  • 1 cup pecans (soaked overnight and dehydrated until dry)
  • 1/2 cup almonds (soaked overnight and dehydrated until dry)
  • 6 medjool dates
  • 1 teaspoon vanilla (2 drops Medicine Flower Vanilla Extract)
  • 1/8 teaspoon sea salt
  • Ingredients for Cheesecake
  • 6 persimmons, pulp
  • 1 1/2 bananas
  • 1/3 cup Irish moss paste (optional)
  • 6 Tablespoons white chia seeds -dark will darken color, but can be used.
  • 1 cup cashews - (soaked 2 hours)
  • 4 drops Medicine Flower Vanilla Extract (or 1 teaspoon vanilla)
  • 1 teaspoon lucuma powder (optional)
  • 7 Tablespoons grade B maple syrup (or your fav. sweetener)
  • 1/2 cup water (as needed to blend)
  • 2 teaspoons lemon juice
  • 1/4 teaspoon sea salt
  • 1 1/4 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 cup cacao butter, chopped and melted
  • 3 Tablespoons coconut butter (or oil)
  • 1 Tablespoon psyllium husk powder (optional)Cacao ButterIngredients for Coconut Cream "Cheese" Frosting
  • 1 1/4 cups young Thai coconut flesh, or shredded coconut
  • 1 cup coconut water, or filtered water
  • 4 Medjool dates (pitted and chopped)
  • 3/4 cup cashews
  • 1 teaspoon lemon juice
  • 6 Tablespoons maple syrup - grade B (or your liquid sweetener
  • 2 Tablespoons chia , white
  • 2 teaspoons lucuma powder (optional)
  • 1 teaspoons vanilla extract (3 drops Medicine Flower Vanilla)
  • 4 drops Medicine Flower Caramel or Butterscotch extract
  • 1/8 teaspoon sea salt
  • 3 Tablespoons cacao butter, melted
  • 4 Tablespoons coconut butter
  • 1/4 cup pecans, chopped (optional)

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