No-bake “Chocolate-Walnut Cream Cheesecake”

CRUST

1. Combine graham crackers crumbs, sugar, and salt in a blender. Pulse until fully mixed.

2. Add the walnuts and pulse until chopped, no larger than pea-sized, not too fine. Transfer to a bowl.

3. Heat the coconut fat until melted and hot. Drizzle and work this into the walnut mixture until fully absorbed.

4. Pour mixture into a 10–12 inch (25-30 cm) spring-form pan. Distribute evenly.

5. Using the flat side of a measuring cup or other tool, press the crust very firmly to pack it as tightly and evenly as possible.

6. Cover and refrigerate while making the filling.

FILLING

1. Combine walnuts, water, agave syrup, and vanilla extract in a high-speed blender.

2. Start the blender on low, then quickly increase the speed to the highest setting.

3. Blend for 3–5 minutes, scraping the sides as needed.

4. Stop and check the walnut cream—it is ready when completely smooth and between 140–160°F (60–70°C).

5. While the blender is running, slowly add chopped chocolate and puree, scraping down the sides if needed, until super smooth.

6. Pour this over the chilled crust. Spread out evenly with a spatula.

7. Rest at room temperature for 30 minutes, then cover tightly with plastic wrap (not touching the surface) and chill until very firm – 8 hours minimum.

ProTip:

1. For the crust you can also use graham cracker cookies, add to the blender as directed, and grind using refined coconut oil will result in a crust with no coconut taste. If you want a more pronounced coconut flavor, use virgin coconut oil, as it is more aromatic.