What you'll need:
For base:
- 1 cup of raw almonds
- 1/4 cup raw coconut shreds
- 1 Tbsp coconut oil
- 1-2 Tbsp maple syrup
- 1 Tsp vanilla extract
For filling:
- 1 cup of cashews soaked in water overnight then rinsed and drained
- 3 dates soaked in water overnight
- 1 Tbsp coconut oil
- Pulp of one Enzed Exotics Kiwano
- 1 Tsp nutmeg
KIWANO VEGAN CHEESECAKE
Healthy vegan cheesecake heaven is right here people! A no-bake, healthy yet creamy cheesecake to fulfill all your “cheesecake for breakfast” dreams.
What to do:
To make the base:
Add all the base ingredients to a food processor and pulse until well incorporated. Spray a loaf pan with coconut oil and press your base down with your fingers. Stick in the freezer for 10 minutes and prep the “cheesecake” filling.
To make “cheesecake” filling:
Add all filling ingredients to a food processor and pulse until you get a creamy filling. Top your base with the filling then store in freezer for another 10 minutes. Top with more Kiwano pulp and enjoy!
Thanks to melissas_healthykitchen for this recipe!
