Rudolph, The Vegan Cheezecake

I know, I know, Christmas is still months to go, but hey, (Canadian) Thanksgiving is only a couple of weeks away, so I thought I would share this vegan-style cheezecake just in case someone out there is already making a plan of what to serve on their (vegan) Thanksgiving 😉

This was my very first time making nut-based cheezecake. It is not baked but require freezing for the cheezecake to firm up!

As this was for our last Christmas party, I had Rudolph as decoration 😂 Don't mind that 😂

Crust

1/2 c medjool dates, pitted
1/2 c raw cashews
1/2 tsp maple essence
3 tbsp coconut oil, melted

Process everything in food processor until smooth, adding a little almond milk if needed

Mix in 1/2 c flour

Pat mixture on 7 inch spring form pan

Bake in preheated 350 F for 15 minutes. Take out of oven, cool on counter.

Filling

3 c raw cashews
Hot boiling water, as needed

Soak cashew in water, leave in the fridge, covered, overnight

3/4 c orange juice
2/3 c maple syrup
1/4 c cocoa powder
A pinch of salt
A drop or two of Lorann orange oil
3/4 c coconut oil, melted

Drain soaked cashews and place into food processor

Process along the rest of the ingredients

Pour into cooled crust

Freeze over night

Thaw an H before serving

Enjoy!