MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Vegan Cheesecake
Categories: Cheesecake, Vegetarian
Yield: 1 Cheesecake

MMMMM---------------------------CRUST--------------------------------
1 c Pitted dates (200 g);
-packed *
1 c Raw walnuts (120 g)

MMMMM--------------------------FILLING-------------------------------
1 1/2 c Raw cashews (180 g); quick
-soaked *
1 lg Lemon; juice of (1/4 c or
-50 ml)
1/3 c Coconut oil (80 g); melted
1/2 c Full fat coconut milk; +2
-tb (150 ml) (see
-instructions for note)
1/2 c Agave nectar or maple syrup;
-(or honey if not vegan)
-(120 ml)

MMMMM---------------------OPTIONAL ADDITIONS--------------------------
2 tb Salted natural peanut
-butter (32 g)
1/4 c Wild blueberries (fresh or
-frozen) (37 g)
3 tb Bourbon caramel sauce

Add dates to a food processor and blend until small bits remain and it
forms into a ball. Remove and set aside.

Next add nuts and process into a meal. Then add dates back in and
blend until a loose dough forms - it should stick together when you
squeeze a bit between your fingers. If it's too dry, add a few more
dates through the spout while processing. If too wet, add more almond
or walnut meal. Optional: add a pinch of salt to taste.

Lightly grease a standard, 12 slot muffin tin. To make removing the
cheesecakes easier, cut strips of parchment paper and lay them in the
slots. This creates little tabs that makes removing them easier to
pop out once frozen.

Next scoop in heaping 1 tb amounts of crust and press with fingers.
To pack it down, use a small glass or the back of a spoon to compact
it and really press it down. I found the bottom of a glass works
well. If it sticks, separate the crust and the glass with a small
piece of parchment. Set in freezer to firm up.

Add all filling ingredients to a blender and mix until very smooth.
For the coconut milk, I like to scoop the "cream" off the top because
it provides a richer texture. But if yours is already all mixed
together, just add it in as is.

You don't need a Vitamix for this recipe, just a quality blender. I
mixed mine for 1 minute, then "liquified" or "pureed" it until silky
smooth. If it won't come together, add a touch more lemon juice or
agave or a splash more coconut milk liquid as the liquid should help
it blend better.

Taste and adjust seasonings as needed. If adding peanut butter, add
to the blender and mix until thoroughly combined. If flavoring with
blueberry or caramel, wait and swirl on top of plain cheesecakes
(optional).

Divide filling evenly among the muffin tins. Tap a few times to
release any air bubbles, then cover with plastic wrap and freeze
until hard - about 4-6 hours.

Once set, remove by tugging on the tabs or loosening them with a
butter knife. They should pop right out. Our favorite way to devour
these was with a little more caramel and a touch of coconut whipped
cream. But they're perfect as is! Keep in the freezer for up to 1-2
weeks.

Optional: you can set them out for 10 minutes before serving to
soften, but I liked them frozen as well.

Notes:

* If your dates are not sticky and moist, you can soak them in warm
water for 10 minutes, then drain. But be sure to drain thoroughly and
pat dry to prevent the crust from getting soggy. * To quick soak
cashews, pour boiling hot water over the cashews, soak for 1 hour
uncovered, then drain and use as instructed. * Adapted from
Sidesaddle Kitchen (Absolutely smitten with her.) * Nutrition
information does not include toppings or added flavors. * Preparation
time does not include freezing (4-6 hours)

Recipe by minimalistbaker.com

Recipe FROM: <gemini://gmi.noulin.net/cooking/143.gmi>

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