A cashew cream cheese base is combined with agave, vanilla and raw cacao for a luxuriously creamy treat. It sits on a bed of oat flour, agave and dates. They can be enjoyed as they are or with a little toppings of cacao nibs and coconut flakes. I liked the ones with the toppings best! Enjoy a raw, chocolate, vegan treat with gluten-free options, unlike traditional varieties it has no refined sugar, dairy, or butter or oil. My husband remarked "is there another one?" and in fact you can have another for it is healthy too! In my new cookbook I have pages of raw vegan cheesecake because I love them so much!! I hope you make this dessert and let me know how it is - tag #artisticvegan.
They make 6 cups and it is wildly easy! Press the crust, pour the cheesecake opt to top and freeze.
Once they're frozen, remove from the freezer, remove the cupcake liner and defrost for desired length. I find 10 minutes is great.
Simple Crust:
- 3/4 Cups Oat Flour
- 1 1/2 Tbsp. Agave
- 1/2 Cup Dates Soaked for 30 minutes to 1 hour until soft
- 3/4 Cup Cashews Soaked for 4 hours, Drained and rinsed
- 1/4 Cup + 2 Tbsp. Dairy Free Milk (Cashew or Coconut is preferred)
- 1/4 tsp Apple Cider Vinegar
- 1/4 Cup Agave
- 1/2 tsp Vanilla
- 2 Tbsp. Cacao
- Combine the crust ingredients in a food processor. Blend until sticky and combined. Press into 6 cupcake liners. I prefer silicone based for less sticking.
- Combine the cheesecake fillings in a blender. Blend until smooth, scrape the sides, blend again. Pour on top of crust.
- If you want to top, feel free, or proceed to freeze. I topped a couple with coconut flakes and cacao nibs, the rest I left as is. Freeze until solid, I find overnight is best. Defrost for 10 minutes before eating.
- Use Almond Flour or Certified Gluten-Free Oats for a Gluten-Free experience.
- Use your favorite syrup, like maple!
