Description
Rich and creamy raw, vegan, and paleo "cheesecake" that comes together in just 10 minutes!
Ingredients
Scale
Crust:
- 1/4 cup raw, unsalted walnuts
- 1/4 cup unsweetened, flaked coconut
- 1 oz (30 g) Deglet Noor dates, pitted and chopped (about 4 to 5 dates; remove the pits before weighing)
- 1/2 teaspoon pure vanilla extract
- 1 pinch fine sea salt
“Cheesecake”:
- 2/3 cup Cashew Cream
- 3 tablespoons coconut oil, melted and cooled slightly
- 1/2 teaspoon vanilla bean paste
- 1/4 teaspoon pure almond extract
- 1 pinch fine sea salt
Topping:
- 2 tablespoons dark-roasted unsalted almonds
Instructions
- Drape a piece of plastic wrap into a 4-inch springform pan so the inside is completely covered.
- Add all crust ingredients to a food processor and pulse until the mixture is finely chopped. Press this mixture into the bottom of the prepared pan.
- Beat together all “cheesecake” ingredients in a large bowl until smooth. Pour onto the crust.
- Cover the top of the springform pan with plastic wrap and freeze for 4 hours (or up to 1 week).
- When you want to serve it, let it sit at room temperature for 10 minutes, top with almonds, and cut it into 4 slices.
- Prep Time: 10 mins
Nutrition
- Serving Size: 1 slice
- Calories: 309
- Sugar: 11
- Sodium: 450
- Fat: 25
- Saturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 3
- Protein: 5
- Cholesterol: 0