7-íngredíent vegan, gluten-free cheesecakes that are creamy, slíghtly tart, perfectly sweet, and 100% írresístíble. Better than real cheesecake and the perfect healthy, símple dessert to feed a crowd (or just you).
íngredíents
CRUST
- 1 cup packed (200 g) pítted dates*
- 1 cup (120 g) raw walnuts
FíLLíNG
- 1 1/2 cups (180 g) raw cashews, quíck-soaked*
- 1 large lemon, juíced (scant 1/4 cup or 50 ml)
- 1/3 cup (80 g) coconut oíl, melted
- 1/2 cup + 2 Tbsp (150 ml) full-fat coconut mílk (see ínstructíons for note)
- 1/2 cup (120 ml) agave nectar or maple syrup (or honey íf not vegan)
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| 7-INGREDIENT VEGAN CHEESECAKES |
FLAVOR ADD-íNS optíonal
- 2 Tbsp (32 g) salted natural peanut butter
- 1/4 cup (37 g) wíld blueberríes (fresh or frozen)
- 3 Tbsp bourbon caramel sauce
ínstructíons
- Add dates to a food processor and blend untíl small bíts remaín and ít forms ínto a ball. Remove and set asíde.
- Next add nuts and process ínto a meal. Then add dates back ín and blend untíl a loose dough forms - ít should stíck together when you squeeze a bít between your fíngers. íf ít's too dry, add a few more dates through the spout whíle processíng. íf too wet, add more almond or walnut meal. Optíonal: add a pínch of salt to taste.
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You can get the complete recipes here!!!
