#datesweetened

Indulge in the creamy goodness of this almost raw vegan cheesecake, made with a luscious cashew-based filling and a date and almond crust. Topped with fresh strawberries, it's a delightful and guilt-free dessert for any occasion.

Ingredients: 2 cups raw cashews, soaked overnight. 1 cup dates, pitted. 1 cup almonds. 1/4 cup coconut oil, melted. 1/4 cup maple syrup. 1/4 cup lemon juice. 1 teaspoon vanilla extract. 2 cups strawberries, sliced.

Instructions: Dates and almonds should be mixed in a food processor until they form a sticky crust. The crust is made by pressing the mixture into the bottom of a cake pan that has been lined. Soak cashews in water, then add melted coconut oil, maple syrup, lemon juice, and vanilla extract. Blend the mixture until it is smooth and creamy. Cover the crust in the cake pan with the filling. Freeze the cheesecake for at least four hours, or until it's set. Put sliced strawberries on top of the cheesecake before serving.

Prep Time: 20 minutes

Cook Time: 0 minutes