Raw Vegan Cheezecake

I’m in full summer beach bum mode and thoroughly enjoying our current heatwave.

The only negative thing about this weather is that it makes cooking feel like you’re actually in the oven yourself.

Luckily I’ve discovered raw vegan cheesecakes to help cool me down this summer in the most delicious, and healthful way. Here is a recipe for one of my faves:

CRUST

• 1 cup packed pitted dates
• 1 cup raw walnuts

FILLING

• 1 1/2 cups soaked raw cashews
• 1 large lemon (juiced)
• 1/3 cup coconut oil (melted)
• 2/3 cup full-fat coconut milk
• 1/2 cup maple syrup (or honey if not vegan)

FLAVOR ADD-INS

• 2 Tbsp salted natural peanut butter
• 1/4 cup wild blueberries (fresh or frozen)

Place crust in food processor, then place on bottom of a springform pan. Next process filling and spoon on top of crust. Freeze for at least 3 hours. Serve.