This “cheesecake” melts on your tongue in creamy delight. It doesn’t have to be a weekend/special occasion/holiday dessert – it can be your all-the-time healthful treat to be enjoyed guilt-free on any dang day. It keeps in the refrigerator for aaaaages, and you can also wrap it up and freeze it.
Ingredients
For the Crust:
- 2 cups raw pecans
- 8 large medjool dates, pitted
- Zest of 1 lemon
- ¼ teaspoon sea salt
- ¼ teaspoon cinnamon
For the Vegan “Cheesecake” Filling:
- 3-½ cups raw cashews, soaked overnight
- 2/3 cup fresh lemon juice
- 2/3 cup pure maple syrup
- ½ cup full-fat coconut milk
- ½ cup coconut oil, softened or in liquid form
- 4 to 8 tablespoons water, as needed
Instructions here
