Vegan Cheesecake

This Vegan Cheesecake is a creamy and indulgent dessert that captures the essence of traditional cheesecake without any dairy. Topped with a fresh berry compote, it's a delightful treat that's both satisfying and guilt-free.

Ingredients

• Cashews - 150 grams (soaked for 4 hours)
• Coconut cream - 100 ml
• Maple syrup - 60 ml
• Lemon juice - 30 ml
• Vanilla extract - 1 teaspoon
• Coconut oil - 2 tablespoons (melted)
• Almond flour - 100 grams
• Dates - 6 (pitted)
• Salt - a pinch

Steps

1. In a food processor, combine the almond flour and pitted dates until a crumbly mixture forms.
2. Press the mixture into the bottom of two individual serving dishes to form the crust.
3. In the same food processor, add the soaked and drained cashews, coconut cream, maple syrup, lemon juice, vanilla extract, melted coconut oil, and a pinch of salt.
4. Blend until smooth and creamy, scraping down the sides as needed to ensure everything is well combined.
5. Pour the cheesecake filling over the crust in the individual serving dishes and smooth the top with a spatula.
6. Refrigerate for at least 4 hours or until set.
7. Serve chilled, optionally topped with a berry compote made from heating mixed berries with a little maple syrup.

Nutrition

• Calories: 450
• Protein: 6 g
• Carbs: 46 g
• Fiber: 4 g
• Sugar: 20 g
• Sodium: 30 mg
• Cholesterol: 0 mg
• Total Fat: 30 g
• Saturated Fat: 16 g
• Unsaturated Fat: 14 g
• Water: 0.05 L

Health Benefits

• Rich in healthy fats from nuts and coconut, which support heart health.
• Contains antioxidants from berries that may help reduce inflammation.

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