Cheesecake

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Coconut-Raspberry “Cheesecake” 





Crust Ingredients:
3 cups dates
1 cup coconut oil, melted
1/3 cup coconut flour
1/3 cup shredded coconut
1/8 teaspoon salt

Filling ingredients:
1 1/2 cups raw honey
1 1/2 cups coconut butter
1 cup coconut oil
5 cups frozen raspberries
6 tablespoons tapioca starch
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
fresh raspberries for garnish
thick coconut flakes for garnish






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