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Vegan No-Bake Cheesecake

Deceptively easy to make, this vegan cheesecake will wow your dinner guests! Don’t be afraid of the
long list of ingredients.

INGREDIENTS:
The Base:
½ cup rolled oats
½ cup almonds
1/3 cup pitted dates
1 tbsp coconut oil
¼ tsp salt
The Pie:
1 cup cashews
½ cup coconut cream
2 tbsp cocoa butter
½ cup powdered sugar
¼ tsp salt
Toppings:
Your choice of fruit or candy with a big scoop NO BULL ice cream.

INSTRUCTIONS:
Pre-soak the cashews for 4 hrs or 30 mins in boiling water.
Also pre-soak the dates for an hour, or 15 mins in boiling water.
Lightly roast the almonds and oats in the oven.
In a food processor, blend the oats, almonds, dates, coconut oil, and salt until they become crumbs.
Pour the crumbs into a 6” springform pan, gently pressing down with your fingers.

Drain the cashews and blend with coconut cream, ¼ cup sugar, salt and melted cocoa butter until a
paste forms.
Pour over the base and chill for an hour in the fridge.
When ready to serve, top with your choice of fruit or candy, and finish with a scoop of NO BULL ice
cream.

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