This recipe is gluten-free and vegan and made with a variety of
nutrient dense real, whole food ingredients. The crust is made with a
mixture of oats, nuts, dates & seasonings. The nuts add protein,
fiber & nourishing fats! Just a tip, this recipe
does require some prep the day before and then you will also need to
freeze the cheesecake overnight before enjoying!
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Makes 1 large cheesecake (approximately 12 servings)
What You'll Need
Crust
- 1 cup pecans
- ½ cup of gluten-free oats
- ½ cup of shredded coconut
- 1 teaspoon of cinnamon
- 1 teaspoon of cardamom
- 1 teaspoon of vanilla extract
- 1 generous pinch of sea salt
- 2 cups of dates
Cheesecake Layer
- 5 cups cashews, soaked in water overnight, then drained & rinsed
- 2 (15-ounce) can of full fat coconut milk
- 2 tbsp coconut butter
- Optional: Add a sweetener to the cheesecake layer, about a ¼ - ½ cup of any natural sweetener, such as coconut sugar or honey. I prefer this recipe unsweetened because the coconut cream provides a nice subtle sweetness.
- 1 cup pitted cherries
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Sauce Ingredients
Sauce Ingredients
- 1 cup pitted cherries
- 2 tbsp fresh squeezed lemon or lime juice
- 1 tbsp cornstarch or arrowroot powder
Toppings
Pitted sliced cherries & pecan halves (use a little or as many as you like!)
