Vegan Cheesecake Pops
(via coulditbeseitan)
Raw Strawberry Cheescake
1 6-inch cheesecake or 9-inch (for a thinner filling)
For the Crust
Ingredients:
- 1/2 cup pecans
- 2 medjool dates
- 1/4 cup shredded coconut
- pinch of salt*
- 3 oz. dark vegan chocolate, coarsely chopped
Directions:
1. In a food processor, process pecans, dates, coconut and salt until mixture resembles fine crumbs
2. Next add in the chocolate and process a few time just to mix in. You want some good chunks of chocolate in there.
3. Coat the pan with raw coconut oil. Press mixture into a springform pan. (I wanted a really thick filling so I used a 6-inch springform pan.)
4. Set aside.
For the Filling
Ingredients:
- 1 cup cashews, soaked overnight
- 2 cup strawberries, sliced
- 1 oz. coconut oil, melted
- 1/4 cup agave
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla bean seeds
- 1/8 teaspoon salt*
Directions:
1. In a food processor add cashews and pulse until crumbly.
2. Add the strawberries, agave, lemon juice, vanilla bean and salt until smooth.
3. Slowly pour in the coconut oil while the processor is blending until incorporated.
4. Pour filling onto crust.
5. Cover with plastic or aluminum foil and chill until set. 4-6 hrs.
Pumpkin Pie Cheesecake.
The above photo utilizes merely 5 key ingredients. Simple, seasonal and succulent.
Ingredients
8 ounces tofu cream cheese
30 ounces (about 3 3/4 cups) canned Pumpkin Pie Mix (or sub ingredients shown above)
1 1/4 cups soaked raw cashews (soaked overnight in salted water)
3 Tbsp lemon juice
2 tsp cinnamon (optional)
2 graham cracker pie crusts (or your own recipe)
handful of cashews for garnish
Pumpkin Cheesecake Pie
vegan, makes 2 pies
16 ounces tofu cream cheese
1 can - 15 ounces canned Pumpkin Pie Mix (or sub ingredients)
1 3/4 cups soaked raw cashews (soaked overnight in salted water)
3 Tbsp lemon juice
2 tsp cinnamon (optional)
2 graham cracker pie crusts (or your own recipe)
handful of cashews for garnish
Directions (same for both pie options):
1. Soak your raw cashews in salted water overnight or at least 6 hours. They should break apart easily and be tender to bite when properly soaked.
2. Preheat oven to 375 degrees.
3. Drain your nuts and set aside. Also set aside about 15-20 cashews or garnish. Gather all ingredients and set aside as well.
4. In a food processor, add the cream cheese, pumpkin pie mix (or substitute ingredients), cashews and lemon juice.
5. Blend on high until a creamy mixture is reached. Pulse in additional cinnamon (other spices may be added as well).
6. Pour your puree into your two pie crusts.
7. Swirl and smooth top with fork. Dot on cashews around the edge and center as you’d like.
8. Bake at 375 for 30 minutes. Cool. Place in fridge to firm before serving.
Source: kblog
