Nutrient Rich Gluten Free Cheesecake

For crust:

1/2 cup raw soaked sunflower seeds
1/2 cup raw soaked walnuts
1/2 cup currants
4-5 soaked pitted dates
1 tablespoon coconut oil
1 teaspoon cinnamon

Put in a processor and press into the bottom of a pie pan or a 8″ spring form pan. Cook at 350 for 5 minutes. Let cool.

For Filling
14 oz softened organic full fat or home-made cream cheese
8 oz full fat coconut milk (no fillers or gums)
3 farm eggs (for denser cheese cake add 1 yolk)
1 tablespoon vanilla extract
1/2 cup- 3/4 cups honey or maple syrup (we like ours less sweet so do the 1/2 cup)

Mix above ingredients in a processor until smooth.  Pour over cooled crust.  Bake at 350 for 25-30 minutes or until set in center.

Let fully cool before you cut into the cheesecake (freezes well also!).  Can also be made into small cupcakes for easy to go treats.

Top with fresh cut fruit.