Raw Cheesecake W/ Almond-Coconut Crust

Ingredients

• 8 ounces, weight Neufchatel Cheese, At Room Temperature
• ⅓ cups Raw honey  (you can add more later if it isn't sweet enough)
• 1 cup Fage
• 2 teaspoons Pure Vanilla Extract
• 1 can of Trader Joes Coconut Cream (14 oz)
• 1 tsp of xanthan gum 

CRUST:

1 1/2 cup of almond meal (I use Trader Joes)

3 tbsp of Coconut Oil, melted

1/4 cup of Ground Flax

2-3 tbsp of raw honey, agave, or maple syrup

**NOTE:  If it's too much liquid, just toss in 1/4 cup more of almond meal until the consistency is right.

DIRECTIONS:

1.  Open the can of coconut cream UPSIDE DOWN and drain the milk into another bowl.  Reserve the milk for whatever you want!  I just mix it into my water and add some fresh mint.  YUM!

2.  Dump all ingredients into a bowl (I use a kitchen aid mixer w/ whisk attachment) and WHISK UNTIL SMOOTH.  This will take about 5 minutes.  While my kitchen aid is mixing, I make the crust.

3.  CRUST INSTRUCTIONS:  Preheat oven to 350.  Mix all ingredients in a bowl then press into a lightly greased pie pan.  (not the sides, just the bottom)  Place crust in hot oven and bake for 8-10 minutes or until lightly brown.  AFTER 8 MINUTES CHECK EVERY MINUTE SO IT DOESN'T BURN.  It will brown VERY quickly.  TIP:  I actually pull mine out when the edges get a little brown and then just let it sit several minutes on top of the oven to cool.  

4.  Taste the cheesecake filling and if you want it sweeter add more honey.  Pour cheesecake filling into slightly-cooled crust and refrigerate 2 hours or overnight.  Top w/ fresh fruit sweetened w/ honey, homemade pie fillings, or drizzle on some chocolate syrup.  Enjoy!

**NOTE:  don't let this sit out all night long.  Think of it like ice-cream.  As soon as you are done serving it, put it back in the refrigerator.