Cafe Cheese

Ingredients:
2 cups raw cashews
1 cup filtered water
1 tsp. Acidophilus ProBiotic-4
1 cup coconut flakes (Living Tree Community Foods)
¼ tsp. pink Himalayan salt
¼ tsp. fresh lemon juice
¼ tsp. vanilla powder
2 tbsp. finely ground Kona Gold Organic Coffee (Living Tree Community Foods)
¼ cup date paste
1 tsp. Yacon syrup
½ cup raw organic shaved dark chocolate

Directions:
Soak the cashews overnight in 1 cup filtered water. Drain and rinse the cashews and place them into a high speed blender. Add the Acidophilus and blend until silky, creamy smooth. Test it with your finders to make sure all of the grittiness is gone. Put a fine strainer on the top of a large measuring cup. Place 4 layers of cheesecloth on the inside of the strainer. Place the cheese into the middle of the strainer. Fold the edges of the cheesecloth over the cheese and fold over. Place a 1 lb. weight on top of the cheese and let set on the counter for 24 hours. Remove the cheese and place it into a large bowl. Squeeze all of the cheese out of the cloth into the bowl. Add the date paste, ground coffee, coconut flakes, salt, vanilla powder, lemon juice, ¼ cup of the shaved chocolate. Hand mix these in with a spatula. Take some round food molds, 3 ½” by 2 ¼”, and coat the inside of the molds with coconut oil. Fill each mold with half of the cheese. Press the cheese down with a food press until the top is flat and evenly shaped to the mold. Place the molds on a dehydrator tray with a teflex sheet. Dehydrate at 115 degrees for 14 hours. Take a thin spatula and place the molds onto another dehydrator tray without a teflex sheet. Take a food press and hold the cheese down while removing the molds from the cheese. Sprinkle the top of the cheese with the remaining shaved chocolate. Place into the dehydrator at 115 degrees for another 8 hours. Remove the cheese from the dehydrator and place onto a decorative plate. Decorate the top however you choose.

Makes 2 round café cheeses

Will last 3 to 5 days in the refrigerator.

Serving suggestions: Can be served with crackers, celery, and veggie plates. Use your imagination.