No Bake Vegan Cheesecake Bites
An easy no bake vegan cheesecake recipe to try: the base is prepared with cashews, dates and walnuts, the cream with coconut milk and agave nectar. Yummy!
19 August, 2016
ingredients
Cashew Nuts
225 g
Dates
150 g, pitted
Walnuts
165 g
Lemons
1, juiced
Coconut oil
75 ml, melted
Coconut milk
150 ml
Agave Nectar
110 g, light
Preparation
- To prepare the no bake vegan cheesecake bites start soaking Soak the cashews in a bowl of boiling water for 1 hour.
- After 50 minutes, soak the dates in hot water for 15 minutes.
- Drain the dates and process in a food processor until they form into a ball.
- Remove the dates and add 110g of walnuts, blending until mealy.
- Add the processed dates and pulse until a rough dough forms.
- Press into the base of a 18 cm square baking tin lined with greaseproof paper. Chill until ready.
- Drain the cashews and add to a food processor along with the lemon juice, coconut oil, coconut milk, and agave nectar.
- Blend on high until smooth.
- Pour on top of the chilled base.
- Chop the remaining walnuts and scatter on top, pressing them into the filling.
- Cover and freeze for 4 hours until set and firm.
- Remove the no bake vegan cheesecake from the freezer and leave to stand at room temperature for 10 minutes before cutting and serving with dark chocolate.
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