Marzipan Cheese Cake

Ingredients
CRUST
1/2 cup coconut
1/2 cup whole wheat flour
1/4 tsp sea salt
1/4 tsp cinnamon
1/4 cup water or fruit juice
FILLING
2 cups whole blanched almonds
1/3 cup honey
1/2 tsp sea salt
2 TBSP almond extract (if available)
2 TBSP cornstarch
1 1/2 cups water
vanilla to taste
Description If you are looking for the cheese-cake satisfaction without any sugar, cream, butter or regret this ones for you. It’s one of those times where indulgent and nutritious can describe the same thing. And it's so convenient to make when you want to impress but your in a hurry.
Instructions 1. Grind coconut with ½ teaspoon of water in blender until it’s similar to butter.
2. Mix coconut, flour, salt and cinnamon together. Cut in water to for a crust.
3. Press crust into bottom of a greased pie dish.
4. Blend all ingredients on high until smooth, stopping blender once or twice to stir content. Pour over unbaked crust and spread evenly.
5. Bake at 300 F for 50-60 minutes.
6. Once cooled decorate with fruit or blanched almonds.

No Bake Cheese Cake

Ingredients
CRUST
1 cup raw macadamia or cashew nuts, ground finely
1/8 cup dried coconut, shredded
1/4 cup pitted, chopped dates
1/4 tsp sea salt
CREAM CHEESE
1 cup raw cashews
1/4 cup + 2 TBSP fresh lemon juice
1/4 cup + 2 TBSP honey
1/4 cup dried coconut, shredded
3 TBSP extra-virgin, cold-pressed coconut oil (optional)
3 TBSP water from soaking cashews
vanilla to taste
1/8 tsp sea salt
TOPPING
fresh fruit, beautifully sliced
honey to drizzle on top (optional)
Description Tastes just like cheese cake and you don't even have to bake it!
Instructions 1. For the cream: soak 1 cup of raw cashews for 24 hours to culture and taste more like cheese.
2. Process macadamia nuts and dates in food processor sprinkle dried coconut on bottom of 8-9 inch springform pan press crust onto coconut.
3. To make cheese: blend soaked cashews, lemon, honey, coconut, gently warmed coconut oil, vanilla, 3 tablespoons of the water from soaking the cashews, blend until smooth and adjust to taste.
4. Pour mixture onto crust, remove air bubbles by tapping the pan on a table, place in freezer till firm.
5. Before serving decorate with beautifully chopped fruit.
Note This cheese cake stays fresh frozen for a couple months. So you can double the batch and freeze the second cheese cake for emergency surprises!

Corn Cheese

Ingredients
3/4 Cup Dry Cornmeal Flour
2 1/4 Cup Water
1/3 Cup Tahina
2 1/2 t Salt
1 T Onion Powder
2 T + 2 t Nutritional Yeast
1/4 Garlic Powder
1/8 t Cumin
1/8 t Turmeric
3 T + 1 t Lemon Juice
Instructions 1. In sauce pan, whisk cornmeal with water, bring to boil. Cover and cook on low heat 15-20 minutes. 2. In blender, whiz hot cornmeal with all ingredients except for tahina. Blend until smooth then add tahina at the end and blend to mix in well. 3. Brush molding pan with tahina and pour mixture into pan. Cover and refrigerate until firm and sliceable.