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Coconut Raspberry Cheesecake (AIP-friendly!) — Recipe by Mickey Trescott
THE PALEO MOM15Ingredients
55Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 3 cups dates
- 5 warm water
- 1 cup coconut oil (melted)
- 1/3 cup coconut flour
- 1/3 cup shredded coconut
- 1/8 tsp. salt
- 1 1/2 cups raw honey
- 1 1/2 cups coconut butter (a.k.a. coconut cream concentrate–Mickey has a recipe for homemade coconut butter in her book!)
- 1 cup coconut oil
- 5 cups frozen raspberries
- 6 Tbsp. tapioca starch
- 1 1/2 tsp. vanilla extract
- 1/4 tsp. salt
- fresh raspberries (for garnish, optional)
- coconut flakes (thick, for garnish, optional)
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