As I write this, I am drooling. The creaminess of the coconut and cashes versus the crunchiness of the salty nuts is everything I want in life right now. But here I am writing my masters thesis, glued to a chair and out of healthy desserts!
The first and only time I made this I had a lot of mixed feelings about it. First of all, I don’t like vegan cheesecakes with dates in the crust. Don’t ask! I just think they’re too sweet and I like my crust salty! So I started throwing all the savory things in a food processor and I made the crust. For the filling, I looked up a few recipes but they were full of cashews and I’m kinda over my cashews these days so I had to throw in some coconut milk and a lot of vanilla. Finally, I topped it with my newest addiction: caramel!
Now, I didn’t even know how good this is until my family and friends devoured it and then I was sold! This is a good one… I hope you enjoy it!
Prep time: 10 minutes
Setting time: 2-3 hours
For the crust
½ a cup of almonds
½ a cup of walnuts
2 tbsp of flax meal
a pinch of salt
For the filling
1 cup of cashews (soaked overnight)
1 cup of coconut milk
1/3 cup of maple syrup (or honey if not vegan)
1 teaspoon of vanilla extract
The juice of one lime
For the toppings
Step 1: Prepare the flax eggs by combining 2 tbsp of flax meal with 2 tbsp of water, let them thicken for a couple of minutes.
Step 2: Pulse the almonds, walnuts, salt and flax in a food processor then scoop the ingredients out and press into a pan with a baking sheet.
Step 3: Combine the cashews, coconut milk, maple syrup, vanilla extract and lime juice in a blender and then pour over the crust.
Step 4: Put your pan in the freezer for at least 2-3 hours.
Step 5: To serve, thaw for 10 minutes, cut into squares and then top with your favorite sauces and fruit slices.