Let’s kick it off with something sweet, light, easy and affordable.
1 C raw almonds
1/3 C walnuts- optional
1/4 C shredded coconut- or coconut flower
7-8 medjool dates
A pinch of salt
Place everything in a food processor and blend them into a well-combined coarse meal. It should stick together when you pinch it. Press the crust to form even layer into glass or mini tart pans with removable bottoms.
1 1/3 C raw cashews- soaked in water at least 3 hours (the longer they’re soaked, the creamier they’ll be)
1/2 tsp vanilla extract- or the inside of 1 vanilla bean
1/4 C coconut oil
Plant-based milk- to thin the cheese if needed
1/2 C maple syrup- or Agave or honey
1/4 C lemon juice
Combine all the ingredients expect the plant-based milk, and blend until silky smooth. you might need to stop and mix around with a spatula in between processing. Taste it and adjust accordingly. Pour the filling into the crusts and place them in the fridge for 3 hours or overnight. Sit them in room temperature for 15 mins before serving.
1 C ripe mango- or kiwi or strawberry
Blend until smooth and don’t add water. You want jam-like consistency. Pour it on the cheesecakes and let it set in the fridge for an hour or two.
or; 1 C frozen berries
Set it in a room temperature until they become soft and juicy. Pour them on top of the cheesecake before serving.
Chop some fruits and throw them on top, Voila!