Vegan No-Bake Chocolate Chip Cranberry Cheesecake (Vegan, Gluten-Free, Dairy-Free, Egg-Free, Soy-Free, No-Bake, Paleo-Friendly, No Refined Sugar

• Vegan
• Gluten free

• Produce

  • 1 Apple, organic green
  • 4 tbsp Cacao powder, organic raw
  • 2 cups Cranberries, organic
  • 12 Medjool dates, organic

• Condiments

  • 4 tbsp Lemon juice, organic
  • 3/4 cup Maple syrup, organic

• Baking & Spices

  • 1/8 tsp Cinnamon, organic ground
  • 1/8 tsp Clove, organic ground
  • 1 cup Enjoy life mini chocolate chips
  • 1/2 tsp Himalayan pink salt
  • 1 pinch Himalayan pink salt
  • 1/8 tsp Vanilla bean, organic powder

• Oils & Vinegars

  • 8 tbsp Coconut oil, organic

• Nuts & Seeds

  • 2 cups Cashews, organic raw
  • 2 cups Pecans, organic

Found on thehealthyfamilyandhome.com

Description

Ingredients

• 2 cups organic raw cashews
• 1/2 cup organic maple syrup
• 4 tablespoons organic lemon juice
• 4 tablespoons organic coconut oil
• 1/2 teaspoon Himalayan pink salt
• 1 cup Enjoy Life mini chocolate chips
• 2 cups organic pecans
• 4 tablespoons organic raw cacao powder
• 4 tablespoons organic maple syrup
• 2 tablespoons organic coconut oil
• 1 - 2 pinch Himalayan pink salt
• 2 cups organic cranberries
• 1 organic green apple (diced)
• 12 organic medjool dates
• 2 tablespoons organic coconut oil
• 1/8 teaspoon organic ground cinnamon
• 1/8 teaspoon organic vanilla bean powder
• 1/8 teaspoon organic ground clove

Directions

• Add all the ingredients for the crust to a food processor and process until it is well combined and has a wet, sticky texture. Transfer the mixture to a 6-inch spring form cheesecake pan and press it evenly and firmly on the bottom of the pan. Place the cheesecake pan in the freezer to firm while you make the rest of the recipe.
• Optional: Soak the cashews in a bowl of purified / filtered water for 30 - 60 minutes, then drain them prior to using. This will make them soft and the cheesecake mixture will be smooth and creamy. Add all ingredients for the cheesecake (EXCEPT the chocolate chips) to a Vitamix, or high speed blender, and blend until the mixture is creamy and smooth. Use your tamper, if needed. Remove the blender container from the base and make sure the contents are not warm before going to the next step. If the cheesecake mixture is warm from blending, wait until it cools off or the chocolate chips will melt. Add the chocolate chips to the blender container and gently stir them in until they are evenly distributed. Remove the cheesecake pan from the freezer and pour the cheesecake mixture on top of the crust, making sure its evenly distributed. Rinse out the blender container to use for the next step.
• Add all ingredients for the topping to a Vitamix, or high speed blender, and blend until everything is well blended. Use your tamper, if needed. Transfer the topping mixture on top of the cheesecake mixture and spread it evenly. Optional: garnish with extra cranberries in the center of the cheesecake. Place the cheesecake pan in the freezer for 1 - 2 hours, or until it hardens. Remove from the freezer and allow to thaw on the counter top 10 - 15 minutes, or until it is soft enough to slice. Store in the freezer until ready to serve because it will get soft and lose its shape if left out at room temperature. Enjoy!