Vegan Strawberry Cheesecake

Makes 12 servings

Ingredients:

• 2 cups Hazelnuts

• 1 cup Pitted Dates

• 1/4 cup Cocoa Powder

• 1/4 cup Coconut Oil

• 1/2 tsp Sea Salt

• 2 cups Cashews (raw, soaked overnight, rinsed)

• 1 cup Canned Coconut Milk (full fat)

• 3 tbsp Lemon Juice

• 1/3 cup Maple Syrup

• 2 cups Strawberries (chopped)

• 1 tsp Vanilla Extract

Directions:

• Preheat the oven to 325ºF (165ºC).

• Add the hazelnuts to a baking sheet and transfer to the oven. Bake for ten to 12 minutes, until toasted and fragrant. Transfer to a clean kitchen towel and shake vigorously to remove the skins.

• Transfer the hazelnuts, dates, cocoa powder, half the coconut oil, and salt to a food processor. Blend on high until the mixture comes together and is finely chopped.

• Add the dough to the bottom of a pan. Spread the dough evenly with your hands or with the bottom of a cup. Set aside.

• Add the drained cashews, coconut milk, lemon juice, maple syrup, strawberries, vanilla, and remaining coconut oil into a blender. Blend on high until completely smooth and creamy.

• Pour the cheesecake mixture on top of the crust. Smooth it out with a spatula, then transfer it to the freezer to set overnight, or for about eight hours. Let soften a little before slicing and enjoy!

Nutritional Info:

• Protein: 8g

• Fat: 33g

• Carbs: 30g

• Fibre: 5g

• Cals: 420