Vegan Cranberry Cheesecake

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 cup Dates, pitted

• Baking & Spices

  • 1 tsp Vanilla

Found on baking-ginger.com

Description

Ingredients

• 1 cup pitted dates (soaked for 20min)
• 1 Cup Pecan Nuts.
• 1/2 Cup Agave Nectar (or honey).
• 1/3 Cup melted coconut oil.
• 1/2 Cup Coconut Milk.
• 1 tsp Vanilla
• 1/3 Cup Lemon Juice.
• 1 1/2 Cups Raw Cashew Nuts (soaked in boiling water for 1 hour before using, and strained).
• Cranberry Jam/Jelly.
• Fresh/Frozen Cranberries.

Directions

• Place the pre-soaked and strained dates in your blender with the pecans and blend until smooth, scarping down the sides of the blender every now and then.
• The scoop the crust mixture into a lined pan and smooth with a spatula.
• Place the pan in the freezer until the filling is done.
• Place all the ingredients into your blender and blend on full power until the mixture becomes smooth.
• Then pour the filling over the frozen crust and place then pan back into the freezer.
• Allow to freeze overnight.
• Remove the cheesecake from the freezer and place it on a plate.
• Spread a little cranberry jam on the top of the cheesecake and pour over tons of cranberries.
• Serve immediately or store in the fridge until ready to eat.
• Enjoy.