A delicious vegan cheesecake that is made with the wonderful combination of coconut and almond butter, a simple but perfect combo that creates this super delicious cheesecake! Perfect as dessert or for any occasion!
Send some love to nibsandgreens.com where we found this recipe!
In your food processor, combine the cashews, shredded coconut, vanilla, and salt. Once the mixture becomes more fine, add the dates one at a time while the food processor is still on.
Lightly oil two 4”/10cm spring form pans with coconut oil. Press the crust into the bottom of each pan.
For the filling: In your blender, combine all ingredients except for the coconut oil and blend on high until creamy.
Add melted coconut oil and blend again for about 30 seconds.
Pour the filling into each pan and smooth out the top. Any leftover filling can be stored in a jar in your fridge.
Place both cheesecakes in your freezer overnight. The next day, remove the cheesecakes from the freezer, wipe around the pan with a wet dishtowel and remove the cheesecakes from the molds.
Place in your fridge to defrost (about 2 hours) and serve with your favorite toppings.
By VeggieSouls
