This strategy ensures that I always have fun when I’m in the kitchen.
This scrumptious dessert 🍰is my rendition of a classic New York cheesecake.
I’ve ditched the basic non-vegan ingredients for their plant-based substitutes.
Adding to the nutritious quotient is the heavenly combo of maple and walnut, which makes for a delicious twist.
The best part is that you don’t have to slave over a hot oven to whip up this fancy treat!
Here’s how you make it:
Ingredients:
Crust:
• ½ cup raw walnuts
• ½ cup almond flour
• 2 pitted dates
• 2 tablespoons coconut oil
• ¼ teaspoon kosher salt
• Pinch of cinnamon
Cheesecake
• 2 cups raw cashews, soaked
• 1 cup coconut milk
• ¼ cup coconut oil melted
• ⅓ cup maple syrup
• 2 tbsp fresh lemon juice
• 1 tbsp vanilla extract
Chocolate Ganache
• 3 oz. dark chocolate I used 85%
Instructions:
1. Grease a 6” springform pan with coconut oil and then set it aside.
2. Chuck all the ingredients for the crust in a food processor. Pulse the mixture until you get a sticky dough.
3. Use a high-powered blender to combine the ingredients for your creamy cheese filling. Blend for 2 mins or until the mixture reaches a silky smooth consistency.
4. Add a few drops of coconut milk or lemon juice if the cheese filling looks lumpy.
5. To create the crust, press the dough into the bottom of your greased pan its sides.
6. Next, pour the cheese filling onto the pan. Use the back of a spoon to create a smooth surface.
7. Pop in the fridge to set overnight (min 6 hrs)
