{vegan}{raw} Peach Cheesecake


What you’ll need:

2 C walnuts

10 dates

1 orange (juice & zest)

1 1/2 C cashews (raw and soaked overnight if possible)

2 Tsp vanilla

1/4 C coconut oil

1 lemon

4 fresh peaches

2 Tbsp dried pineapple (optional)

1/4 C fresh currants (optional)

Springform pan

What you’ll do:

In a food processor combine walnuts, dates, juice from 1/2 the orange and zest from 1/2 the orange

Spread the walnut mixture in the bottom of the springform pan

In a blender combine cashews, vanilla, coconut oil, juice and zest from the other half of the orange, juice from the lemon

Blend until smooth

If too thick add small amounts of water until it is a thick, creamy consistency

Pour cashew mixture over crust

Cover with plastic wrap and place in freezer for 1-2 hours until firm

Cut peaches up and mash slightly

Remove cake from the freezer and top with peach mixture

Sprinkle dried pineapple and currants on top


Vegan chocolate cheesecake


What you’ll need:
1/2 C rolled oats
1/2 C walnuts
6 dried apricots
3 Tbsp agave nectar

2 C cashews (soaked in warm water for at least 30 minutes)
3/4 C water
1 Tbsp vanilla
Pinch of sea salt
1/3 C maple syrup
1/3 C agave nectar
1/3 C coconut oil (melted)
1/3 C coconut butter (melted)
1/2-2/3 C cocoa powder (use less for a more mild chocolate flavor)

What you’ll do:
Heat oven to 350
Grease a muffin pan (I use extra virgin olive oil spray)
In a food processor combine oats and walnuts until fine
Add apricots and agave nectar
Blend until thoroughly combined
Spoon mixture evenly in the muffin pan
Bake for 5-10 minutes until golden brown
Let cool
In a blender combine cashews, water, vanilla and salt (I use a Blendtec)
Add coconut butter and mix
Add coconut oil and mix
Add maple syrup and agave and mix
Add cocoa powder and mix
Pour mixture on to cooled crust
Cover with plastic wrap and freeze for 2 hours
Eat or place in the refrigerator for up to 2 days


(I garnished mine with cocoa powder)