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Raw Vegan Cheesecake

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Raw Vegan Cheesecake

Tropical Cheesecakes that are no-bake and filled with healthy ingredients and tons of flavor!

Ingredients

  • Crust

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    1 Cup Raw Almonds
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    ½ Cup Dates, Pitted
  • Filling

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    1½ Cup Raw Cashews
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    2-3 Cup Boiling/Hot Water
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    1 Cup Banana, Sliced
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    ½ Cup Coco’mon Orange Almond Coconut Oil, Melted
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    2 Tablespoon Agave Nectar
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    2 Tablespoon Orange Juice
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    1 Tablespoon Orange Zest
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    ¼ tablespoon Sea Salt
  • Optional

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    Thinly Sliced Orange for Garnish

Method

  • Crust

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    Prepare a 12-count cupcake pan with liners and set aside.
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    Pulse the almonds and dates together in a food processor until it turns into small, sand-like pieces. Pinch some of the mixture between your fingers and it should clump together.
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    Place 1½ to 2 Tablespoon of the crust mixture into each liner and press down firmly with your fingers or a spoon to flatten it.
  • Filling

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    Cover the raw cashews with boiling hot water and let them set for 5-10 minutes.
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    Drain the cashews and place them into a high-speed blender, along with the banana, coconut oil, agave nectar, orange juice, orange zest, and sea salt.
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    Blend until very smooth. If you are using a standard blender you may need to add a few tablespoons of water to get the mixture moving.
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    Pour the mixture into each liner, filling it to ⅛” from the top (roughly).
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    Place the cheesecakes into a freezer for 1½ to 2 hours, so that they set. Before serving, garnish with a twisted thin slice of orange.
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    Serve cold and enjoy!