High Protein Chocolate Coconut Cashew Cheesecake

• Pre-heat oven to 350 F (177 C).
• In a small bowl, whisk together 3 tablespoons of ground flax seed with 9 tablespoons of water. Let sit for a minimum of 5 minutes.

Making the Filling

• In a high powered blender, blend the tofu until very smooth and creamy.
• In a large bowl, pour tofu out of blender. Stir in the vanilla and coconut extract.
• Sift the powdered sugar and PB2 (cashew powder) into the bowl (if you don't have a sifter, you don't necessarily need to sift this; I just think it makes the filling creamier and smoother). Whisk together well.
• Add in the flour, baking powder and salt. Whisk together well until it is creamy and well mixed; there should be no lumps.
• Stir in the chocolate chips and coconut shreds.

Making the Crust

• In a medium size bowl, mix all of the ingredients listed in the crust section together. I literally just used a fork and make sure everything is very well mixed.

Assembly

• In you pie pan, dump your crust "dough" and evenly smooth it out on the bottom of the pan and up the sides.
• Pour your cheesecake filling on top of the crust and smooth out evenly.
• Bake in oven for 40 - 50 minutes. Should be pretty firm when it's down with a slight jiggle left in the middle of the cheesecake.
• Let it cool at room temperature (on the counter) for 2 hours.
• Move to fridge for another 2 hours until completely cooled down. Then serve!