Creamy Coconut Chia Cheesecake with Almond Flour Crust and Toasted Almonds Topping

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Ingredients:

• 1 cup almond flour
• 3 tbsp melted unsalted butter
• 4 oz pitted dates
• 1 can full-fat coconut milk
• 16 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1/2 cup honey
• 1/2 tsp vanilla extract
• 3 tbsp chia seeds
• 1/2 cup sliced almonds, toasted

Directions:

1. Preheat oven to 350°F. Grease a 9-inch pie dish.
2. In a food processor, pulse almond flour, melted butter, and dates until the mixture resembles coarse sand. Press the mixture into the bottom and up the sides of the prepared pie dish. Bake for about 10 minutes, until lightly golden. Let cool.
3. In a mixing bowl, beat the cream cheese until creamy and smooth using a handheld mixer. Gradually add in coconut milk, honey, and vanilla extract while mixing on low speed.
4. Stir in chia seeds by hand.
5. Pour the filling into the cooled crust and smooth the top with a spatula. Chill in the fridge for at least 4 hours or overnight.
6. Sprinkle with toasted sliced almonds before serving.