Servings: 16
Ingredients
Crust
- 1 cup quick or rolled oats
- 1/2 cup shredded coconut optional
- 1/2 cup raw nuts of choice I used walnuts and almonds
- 4 pitted dates
- 2 tbsp cocoa powder
- 1/2 tsp vanilla
- 1/4 tsp salt
- 2 tbsp maple syrup or honey if not vegan
- 1 tbsp coconut oil melted
- 2 tbsp water or as needed
Cheesecake
- 2 1/2 cups cashews soaked in cold water for at least 4 hours
- 1/3 cup coconut oil melted
- 1 cup coconut milk or any plant based milk
- 3 tbsp maple syrup or honey if not vegan
- 3 tbsp lemon juice
- 1/4 tsp salt
- 1 cup fresh strawberries diced
Instructions
Crust
- In a food processor, process the oats, shredded coconut, nuts, dates, cocoa powder, vanilla and salt until fine.
- Add the maple syrup, coconut oil and water. Process until a sticky dough forms. If dough is not sticky at 2 tbsp water, add a bit more until you can press the sticky mixture with your fingers.
- Press it firmly in a cheesecake or pie pan. Refrigerate while you make the cheesecake.
Cheesecake
- Add all filling ingredients except strawberries to a high speed blender or food processor and blend until creamy and smooth.
- Add strawberries and blend again.
- Pour filling mixture evenly on top of the crust. Refrigerate overnight or freeze for 3 hours before cutting.
- If you put in the freezer, take the cheesecake out 15 mins before serving.
Tried this recipe?Let us know how it was!