10-ingredient vegan cheesecake enriched with cocoa butter and macadamia nuts. Creamy, rich core with crunchy macadamia nuts throughout. A naturally sweet dessert made entirely in a blender!

Ingredients

CRUST

  • 1 cup wrapped Medjool dates (pitted before measuring // ~20 dates for 1 cup)
  • 1 cup raw nuts
  • < li class="wprm-recipe-ingredient" style="list-style-type: disk;"> 1/2 cup unsalted roasted macadamia nuts

  • 1/4 TL Sea Salt < span class="wprm-recipe-ingredients-notes wprm-recipe -added ingredients-notes-f">(optional)

< div class="wprm-recipe-ingredients-group">< h4 class="wprm-recipe-group-name wprm-recipe-ingredients-group-name wprm-block-text-bold">FILLING

  • 1 1/2 Cups raw cashew nuts (soaked overnight in cold or very hot water for 1 hour)
  • 1 1/2 tsp vanilla extract
  • 1 /4 < span class="wprm-recipe-ingredient-unit">cup light or full coconut milk (full fat for a creamier texture)
  • 2 soup Olive Oil (or under-melted coconut oil, although it infuses the flavor of the coconut) < /li>
  • 1/2 Cup Maple syrup, agave, or honey if not vegan (use fewer for more tart cheesecake flavor)
  • 1/3 < span class="wprm-recipe-ingredient-unit">cup Cocoa Butter (melted in microwave or water bath)
  • < li class="wprm-recipe-ingredient" style="list-style-type: disk;">1-2 < span class="wprm -recipe-ingredients-unit">tsp lemon juice < /span> (for “cheesy” flavor // or under apple cider vinegar)

  • 1/4 tsp sea salt ( optional)
  • 1/2 cup chopped unsalted roasted macadamia nuts

FOR SERVING optional

Instructions

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