When I’m breastfeeding, I tend to crave sugar. I used to be that person making peanut butter cookie at 1:00am – and eating the whole batch – before they even cooled down. I found an amazing recipe for something sweet, yet healthy, and only one slice is needed to satisfy taste buds! Vegan cheesecake. Yes – that means no actual dairy in used to make this. Yes – it’s totally worth it.
- 3/4 cup walnuts
- 1/2 cup almonds
- 1 cup medjool dates
- 1/2 tsp ground vanilla beans or extract (beans taste better)
- Pinch of Himalayan pink salt
- A bit of water if needed to help blend
- Pulse ingredients in food processor or really good blender until crumbly. Add a splash of water at the end if it needs help sticking. Press crust into a parchment lined 7″ spring form pan (I use a regular cake pan with parchment paper coming up the sides to easily lift out of. Not the prettiest, but it works!)
- 2 1/4 cup raw cashews soaked overnight
- 1/4 to 1/3 cup maple syrup or honey
- 2 tsp vanilla extract
- 1/3 cup coconut oil melted
- 1 cup blueberries, raspberries, blackberries, strawberries – any combo or by themselves
- Extra berries for garnish
- The night before, soak cashews in a bowl of water. The next day, drain and rinse. Place cashews in food processor and blend for several minutes until smooth. Scrape down sides and add sweetener, vanilla extract, and blend again. Stream in the melted coconut oil & blend until well combined. Add berries and blend until smooth. Taste and add more sweetener, if needed.
- Scoop out enough of the cheesecake filling to cover the crust.
- Decorate with berries.
- Cover with foil and set in freezer for about 3 hours. Then transfer to refrigerator.
Adapted from Pretty Pies