VEGAN CHEESECAKE

 

 

 

VEGAN CHEESECAKE

Today on the menu we have a no-bake, vegan cheesecake.

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Today on the menu we have a no-bake, vegan cheesecake. Cheesecake is a dessert that combines two of the best things in this world: Cheese and cake. Barely anyone can resist this. So it seems outrageous to suggest a vegan cheesecake. I understand your doubt, but this cheesecake, my oh my.

This cheesecake made me speechless and that does not happen very often. It was so good and believe me, I don’t make claims like this without knowing for certain they are the truth. Before you deem cheese-less cheesecake as something outrageous, try this recipe out. This recipe relies on coconut milk, cashews and dates for a sweet taste and creamy texture. This recipe is made with a variety of nutrient dense real, whole food ingredients.

The crust is made with a mixture of nuts and dates which adds protein, fiber and nourishing fats. The fats from coconut milk is a type of fat known as Medium Chain Triglycerides which are generally easier for the body to digest and use as a source of energy.

This cheesecake is the definition of an healthy, good for your body, treat.

I really hope you enjoy it.

 

Print Recipe
Vegan Cheesecake
Today on the menu we have a no-bake, vegan cheesecake.
Course Dessert
Keyword vegan, dessert, Raw, No-Bake
Prep Time 30 min
Cook Time 6 hours
Servings
Ingredients
CRUST
FILLING
Course Dessert
Keyword vegan, dessert, Raw, No-Bake
Prep Time 30 min
Cook Time 6 hours
Servings
Ingredients
CRUST
FILLING
Instructions
CRUST
  1. Soak dates in hot water for 5 minutes.
  2. Remove dates from water and dry them out using a kitchen towel
  3. Blend dates and cashews in a food processor/blender and blend until a ‘dough’ like texture is formed.
  4. Add dough to cake mold and press it down. Use your hand to press it down. It needs to be around 1 cm. Set in freezer for about 15 minutes to firm up.
FILLING
  1. Remove cashews from water and dry them out using a kitchen towel.
  2. Add cashews, coconut oil, coconut milk, agave nectar/honey, cinnamon powder, vanilla extract and pinch of salt in a blender and mix until smooth.
  3. Remove crust from the freezer and add filling on top.
  4. Freeze for 6 hours.
TOPPING
  1. Add frozen blackberries on top and enjoy
Recipe Notes

Adapted from minimialistic baker

You can have it frozen (I liked it that way) or you can set them out for about 15 minutes to soften. Either way delicious.

 


  • Anonymous, March 26, 2018 Reply

    😉

    • Shirley, July 5, 2018 Reply

      😊


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