#lucuma

Lucuma Cheesecake

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Base

1 cup pecans 1 cup walnuts 1 cup dried sweet potato, chopped 1 tsp maca (optional) 1/4 tsp sea salt

1 tbsp water 1 tbsp coconut oil, melted 1 tbsp pure maple syrup

Filling

2 cups cashews the cream from one can of full-fat coconut milk the juice from one lemon 1/2 cup pure maple syrup 1/2 cup coconut oil, melted 1/4 cup lucuma powder 1 tsp cinnamon  1 tsp caramel extract 1/4 tsp sea salt  

Grease or line a 9-inch springform pan.

Place pecans, walnuts, dried sweet potato, maca, and sea salt in a food processor. Process until very crumbly and well-combined. Add the water, melted coconut oil and maple syrup. Process again so that the mass becomes sticky.

Transfer to prepared pan. Spread out evenly and press down firmly. Place in fridge while you prepare the filling.

In a high-speed blender, place the; cashews, coconut cream, lemon juice, maple syrup, melted coconut oil, lucuma powder, cinnamon, caramel extract, and sea salt. Blend until smooth and creamy, scraping down sides occasionally.

Pour filling over top of crust. Set cake in freezer overnight to set. Transfer to fridge in the morning.