Should I just let this photo speak for itself? 

Or maybe this one?!

I have been eying some vegan cheesecake recipes for a while now, but the hard part is that the base is made from cashews that need to be soaked over night. Finally, I remembered to buy some cashews on a Saturday and soak them in preparation for Sunday Baking. Win for me.

Ingredients

• Base layer:
  • 1 cup dates
  • 1/2 cup unsweetened coconut
  • 2 tablespoons melted coconut oil
  • 1/2 cup slivered unsalted almonds
  • 1/2 teaspoon cinnamon
  • pinch of salt
  • 3/4 cup of pistachios (unshelled, roasted, but not salted)
• Cheesecake layer:
  • 2 1/2 cups of cashews soaked overnight until mushy
  • 2 tablespoons of room temperature coconut oil (or avocado oil)
  • 2 cups unsweetened coconut
  • 1/2 cup coconut cream
  • Juice of two limes – plus another full lime for decoration
  • 1 teaspoon vanilla
  • 1/2 cup pure maple syrup

How to:

• Line a 9×9 pan with parchment paper and set aside
• Like many of my other recipes, you’ll simply combine all ingredients in the “base” layer in a Vitamix until pieces are chopped well
• Once combined, press mixture into the pan and pop in freezer while you prepare the cheesecake
• Wash the Vitamix and combine all filling ingredients. Blend until chunks are gone.
• Pour mixture over the nut base and freeze for 2-3 hours
• Once solid, garnish with crushed pistachios and/or lime pieces
• Keep these in the fridge or freezer to help them maintain their shape, otherwise they may spread and melt a bit

Reminder: Just becuase something is vegan doesn’t mean it’s healthy. These are clean (which is GOOD) but they should be treated as a treat because they are packed with sugar. But, of all the treats in the world, there could be much worse options 🙂

These can stay frozen for a couple of days, if they last that long. Such a good, refreshing summer treat!