Vanilla Coconut Cream “Cheesecake”
To make this probiotic-rich, decadent dairy-free dessert you first need to have a batch of Soured Coconut Cream made. You will also need a 9-inch springform pan. If you don’t have one you can try making it in a 10-inch deep dish pie plate. For the crust, I use Sprouted Pumpkin Seeds, if you don’t have any you can use plain raw pumpkin seeds (pepitas).