Pine Nut "Cheesecake"

My dad's coworker sent this recipe to him to share with me and I was pretty excited to try it out. It was the perfect dessert for our Easter dinner bc my brother is allergic to dairy and this is a dairy free version of "cheesecake". It was really simple to make and everyone seemed to like it! I REALLY liked it!

I wish I could give credit where it's due but I have no idea where this recipe originated....

Crust

• 1/2 cup pine nuts
• 1/2 cup unsweetened, dry coconut
• 1 tablespoon agave nectar or liquid sweetener of choice honey
• Pinch Himalayan Salt

1. Place all ingredients in the food processor. Process until well ground. 

2. Pat into 8″ spring form pan. (I used a pie dish bc I didn't feel like digging out my sf pan).

Filling

• 2 cups pine nuts, soaked overnight, drained and rinsed
• 3/4  cup coconut butter (or coconut oil – the butter gives a richer, creamier texture)
• 1/2 cup lemon juice (approximately 3 lemons)
• 1/2 cup honey
• 3 tablespoons lemon zest (I only used about 1 tablespoon and it was plenty. Lemon zest is very strong). 
• 1/2 cup dried large flake unsweetened coconut

1. Place pine nuts, coconut butter, lemon juice and agave (or honey) in high-speed blender. Blend until smooth.

2. Add the lemon zest, pulse once or twice to blend. 

3. Pour over crust. Top with flaked coconut, if desired. 

3. Chill for 6 hours in the fridge.