No bake vegan cranberry cheesecake with chocolate pecan crust

• Produce

  • 2 1/2 cups Cranberries, fresh or frozen
  • 1/2 Lemon - juiced

• Canned Goods

  • 1/2 cup Coconut cream *see notes

• Condiments

  • 8 1/3 tbsp Maple syrup

• Pasta & Grains

  • 1 1/2 cup Oats, GF

• Baking & Spices

  • 2 1/2 tbsp Cocoa powder, unsweetened
  • 1 Filling
  • 1/4 tsp Sea salt
  • 1 Pinch Sea salt

• Oils & Vinegars

  • 7 1/3 tbsp Coconut oil

• Nuts & Seeds

  • 1 1/2 cups Pecans

• Bread & Baked Goods

  • 1 Crust

• Liquids

  • 1 1/2 cups Cashews (soaked overnight or for 1 hour with hot water

• Other

  • ½ orange juiced

Found on nutritionalfoodie.com

Description

Ingredients

• Crust
• 1½ cups pecans
• 1½ cup GF oats (or regular oats if not gf)
• 2½ Tbsp unsweetened cocoa powder
• 3 Tbsp maple syrup
• 2 Tbsp melted & cooled coconut oil
• ¼ tsp sea salt
• Filling
• 1½ cups cashews (soaked overnight or for 1 hour with hot water, see notes*)
• ½ cup coconut cream *see notes
• ⅓ cup maple syrup
• ⅓ cup melted & cooled coconut oil
• ½ lemon juiced
• ½ orange juiced
• 2½ cups fresh or frozen cranberries
• Pinch of sea salt (optional)

Directions

• Put your cashews in a bowl, cover with water and place in the fridge the night before you plan on making the cheesecake. Or if you forgot/short on time, pour boiling water over them uncovered for 1 hour .
• Also, place your coconut cream/coconut milk in the fridge the night before as well so there will be hardened coconut cream on top.
• To make - place your pecans & oats in a food processor or blender and pulse until completely combined and flour like
• Add the rest of your crust ingredients and blend until combined.
• Now, you can use whatever size spring form pan you have (or a pie plate but it is a little harder to remove). I used a tall 4¾-Inch springform pan (here) for height and a small 4 by 1¾in (here) springform pan. You can also use a standard 8-10 inch spring form pan. Anything works here!
• The key is to use parchment paper so the crust does not stick to the bottom. Cut out a circle of parchment paper to fit on the bottom of your pan (spray a little oil so it sticks good).
• Place your crust mixture into your prepared pan(s) and using your fingers press down evenly. You really want to press down hard. Using the back of a glass will help. Place in the fridge to firm up.
• Next add all your filling ingredients to a high powdered blender (like this) and blend until smooth (scraping down the sides as needed). If it is having a hard time coming together, add a little almond milk.
• Pour your filling into your prepared pan(s) and tap a few times to remove any air bubbles.
• Place in the freezer overnight or for at least 6 hours to set up.
• Now I have eaten this out of the freezer (after thawing out for 15 minutes) and it is good (a little icy) but my favorite way (& the away I recommend to eat it) is placing it in the fridge for another 5 hours after the freezer. It sounds silly but the consistency is therefore so much more like real cheesecake. Creamy! Enjoy!