Name: Super Easy No Bake Coconut Cheesecakes (Vegan)
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Cuisine: Greek
Ingredients: 1 cup Medjool dates, pitted; ¾ cup walnuts, toasted; ¼ cup coconut flakes, toasted; Pinch of sea salt; 1 cup Coconut cream; 1 cup raw cashews, quick soaked; Juice of ½ lemon; 2 tsp vanilla extract; Pinch of sea salt; 1 tbsp Maple Syrup (can also use honey if not vegan); ¼ cup coconut, toasted

Description

A dessert you can eat for breakfast. Count me in! No Bake and Vegan.

Ingredients

Scale

Base

1 cup Medjool dates, pitted
¾ cup walnuts, toasted
¼ cup coconut flakes, toasted
Pinch of sea salt

Cheesecake filling

1 cup Coconut cream
1 cup raw cashews, quick soaked
Juice of ½ lemon
2 tsp vanilla extract
Pinch of sea salt
1 tbsp Maple Syrup (can also use honey if not vegan)

Top with

¼ cup coconut, toasted

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Instructions

Add your cashews for the filling to a small bowl and cover with boiling water. Soak for 30 minutes to 1 hour.
Add crust ingredients to a high powered blender (I used my Vitamix) or food processor and blitz until a fine crumb consistency is achieved.
Press crust ingredients into the bottom of muffin tins.
Once the cashews are ready to go, add them to your Vitamix or food processor with the rest of the filling ingredients. Blend until smooth.
Pour the filling into the muffin tin containers on top of the crust.
Cover with saran wrap and place in the freezer to set for 15 minutes, remove and sprinkle with toasted coconut. Place back in the freezer for another hour or until ready to serve. When completely thawed these cheesecakes are quite soft so I’d suggest keeping them in the freezer and removing them 15-20 minutes before serving.