Raw Vegan Cherry Coconut Cheesecake

Raw Vegan Cherry Coconut Cheesecake

These are a prefect no bake summer treat, full of healthy fats and seasonal fresh cherries. These would work well with other fruits as well.

Directions

Crust

1. Add almonds and dates to a food processor, and blend to form a loose dough.
2. Test between fingers to make sure it will hold together.
3. Fill the bottom of your tart or muffin liners with the mixture.
4. Press firmly into the bottom of the liner.
5. Place in freezer while working on filling.

“Cheesecake” Filling 

• Soak cashews in water for 4-6 hours.
• Add all ingredients except cherries in a food processor.
• Blend until very smooth.
• Remove shells from freezer and fill half way with this mixture. (Keep about 1/2 cup of mixture for the cherry filling)
• Return to the freezer while working on the cherry filling.

Cherry Filling

• Pit fresh cherries.
• Add cherries to the reserved 1/2 cup of filling mixture.
• Blend until very smooth.
• Remove shells from the freezer and fill full with the cherry filling.
• Smooth tops and return to freezer for at least 3 hours.

Coconut Whipped Cream

• Chill bowl and beaters in freezer for at least 15 minutes.
• Remove canned coconut milk from freezer, scoop our the solidified coconut milk and add to chilled bowl.
• Mix with an electric mixer on high for 3-5 minutes until fluffy.
• Add maple syrup, vanilla, and salt and mix from another 1-2 minutes.

Serving

• Remove from freezer, and liners.
• Let rest for 5-10 minutes before serving.
• Top with whipped cream.
• Enjoy!