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  • 100% Plant-Based


Serving size: 8

This dessert is a simple, light, and naturally sweetened favorite. Plus, I can get away with saying it does have some nutritional benefits from the walnuts, raw honey, and nectarines used to make it.

While nectarines certainly don't make up the entirety of this dessert, it's worth mentioning that they are an incredible source of antioxidants and one polyphenol in particular (gallic acid) that is currently being researched for its potential health benefits for a number of conditions including certain cancers, brain health, inflammation, and obesity.


• 2 cups walnuts

• 8 dates, pitted (soaked)

• 2 1/2 tablespoons almond flour

• 1 tablespoon coconut sugar

• 1/4 teaspoon Himalayan pink salt

• 1 1/2 cups cashews (soaked)

• 5 tablespoons raw white honey

• 1/4 cup refined coconut oil, melted

• 2 tablespoons lemon juice

• 1 teaspoon vanilla extract

• 2 white nectarines, peeled/skin removed

Make sure you use *refined* coconut oil here. Refined coconut oil has a neutral taste with absolutely no coconut aroma to it which is exactly what we want for this recipe. Don't worry, both refined and virgin coconut oil have the same nutritional profile.

I use the brand White Gold for my raw white honey because it's super creamy and white. The purpose of using raw white honey is twofold: so the "cheesecake" layer comes out more bright white and because it's full of healing phytonutrients, antioxidants, vitamins, and enzymes.


Begin by preparing the crust of the cheesecake. Add the walnuts to a food processor and pulse until formed into crumbs. Add the previously soaked & pitted dates, almond flour, coconut sugar, salt and pulse until well combined. Turn the food processor on high speed until the ingredients form into a large ball of dough.

Add the dough ball to a bowl, cover, and place in the fridge for 30 minutes. After the 30 minutes, press your dough firmly into the bottom of a lightly greased springform cake pan (I use this 7 inch one). Using a springform will make it easier to cut in the end but you could also use a pie or tart pan, or even make individual size servings by dividing the mixture up in ramekins.

Whichever container you've chosen, place the crust in the freezer and let rest for 1 hour while you make the filling.

Add your previously soaked cashews to the food processor followed by the honey, melted coconut oil, lemon juice, vanilla and blend until smooth. Add in your 2 white nectarines with the skin removed and purée until well incorporated.

Take the crust out of the freezer and pour your filling on top, using a spatula to create a smooth surface.

Place the cheesecake in the freezer and let rest for at least 4 hours or overnight in order for the filling to harden.

After it has hardened in the freezer, transfer to the fridge and allow it to rest for at least 30 minutes to an hour before you plan on serving. This will make sure it's no longer frozen.

Garnish with additional fresh nectarine slices and serve.

The nectarines make this a juicy, irresistibly sweet dessert with a subtle honey floral aroma that's only further enhanced by the raw white honey. I enjoy this even more knowing that it's made with wholesome ingredients and that it's completely raw so all of the nutrients are still completely in tact.


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