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Vegan Strawberry Cheesecake

Vegan Strawberry Cheesecake


1 cup raw cashews
1 cup pecans
6 dates, pitted
1/4 cup unsweetened shredded coconut
1/4 teaspoon salt
1 cup strawberries
2 tablespoons maple syrup
1 tablespoon coconut oil
1/2 lemon (squeeze for juice)
2 tablespoons dairy-free chocolate chips 
  1. Soak the cashews overnight
  2. Add the pecans, dates, coconut, and salt to a food processor and blend until you have a crumbly mixture
  3. Press dough down hard into the bottom of a silicone mini cupcake mold to create your cheesecake crust.
  4. Freeze for 30 minutes. Continue making the filling while in the freezer.
  5. Add drained cashews, strawberries, maple syrup, coconut oil, and lemon juice to the food processor and blend for about 2 minutes until it is all a liquidy consistency and well blended.
  6. Add to the top of your crusts and sprinkle with mini chocolate chips. Freeze for one more hour.
  7. Store in the freezer until ready to serve. Allow about 10 minutes defrost time. 
Shop the Best Wean Green Sizes for this Recipe: 
Meal Tubs for storage
Wean Bowls for packign as a snack portion

recipe adapted from popsugar

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