Vegan cheesecake

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Base
  • 1/2 cup pecans
  • 1/2 cup almonds
  • 1/2 cup dates pitted
  • 1/4 cup buckinis
  • 2 tablespoons cacao powder
  • Pinch of sea salt


Combine all your ingredients in your food processor and pulse until you have a sticky dough. Turn out in your spring form pan and press in until even. Freeze as you prepare the filling.


Filling
  1. 1 cup cashews soaked for two hours in hot water or room temperature water overnight. Rinse and drain.


  • 4 tablespoons maple syrup 
  • 2 tablespoons coconut butter 
  • 1 tablespoon coconut oil 
  • 1 teaspoon vanilla extract 
  • 1 cup plant based mylk (I used cashew)
Topping
  • Fresh passion fruit
Combine your filling ingredients in your high speed blender and blend until smooth and creamy. Pour over the base and freeze for two hours. Now add your passion fruit topping and freeze again for two hours. Allow to defrost for 20 minutes before slicing.

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