No Bake Vegan Cheesecake

Base:
1 cup pitted dates
1 cup raw walnuts and/or almonds

Filling:
1 1/2 cups of raw cashews
1/4 cup fresh lemon juice
1/3 cup melted coconut oil
1/2 cup + 2 tbsp full fat coconut milk (I use Kara brand)
1/2 cup maple syrup (if you're making this for someone who isn't vegan, honey also works)

Pour hot water on the cashews until completely covered and soak for an hour.

It is easier to use a silicone muffin/cupcake mold for this so the cheesecake pops out easy. Be sure to put the mold over a tray to make moving them into the fridge hassle-free. Otherwise, get your mold ready. I have used take-away containers lined with cling wrap for this cake.

Meanwhile, pour hot water on the dates, then drain. Pulse the dates in the blender. Remove. Pulse the nuts. Add in the dates.

If making single-serve versions, scoop a tablespoon and use a spoon to flatten in each slot of the muffin mold. This recipe makes 12 single-serves. If using a different mold, make a base for the cheesecake about 1/2 cm to 1/2 a inch. Put in the fridge/freezer to firm up while you work on the filling.

Add all the filling ingredients into a blender and mix until very smooth and creamy. Pour into the molds.

Optional: Top with fresh or frozen blueberries or a small dollop of caramel, whichever you prefer. The great thing about the single serve molds is you can have different toppings in one batch.

This is a freezer-friendly recipe.