Let’s kick it off with something sweet, light, easy and affordable.

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Strawberry and mango vegan cheesecakes

Crust:
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.

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Cheesecake filling:
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.

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I started blending before taking a shot lol
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Silky goodness

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Toppings:
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.

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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.

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or;
Chop some fruits and throw them on top, Voila!

2 thoughts on “RAW VEGAN CHEESECAKE

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