I've been busy making desserts for some very important celebrations recently - my daughter Riki turned 36 and my nephew graduated from high school. I decided to make them a vegan cheesecake. It's packed with all kinds of goodness for the gut.
Soak in filtered water:
1 1/2 c raw cashews over night or 4 hours in boiling water. (Make sure these cashews are not roasted or salted)
Crust:
1 c of your favorite nuts (I used the walnut because I find it to be moist and holds together nicely)
1/3 c dates
1 T coconut oil
Blend these in your blender, pulsing until well combined. Press this mixture in a pie plate and place in your freezer for 20 minutes. Preheat oven to 325 degrees.
Filling:
Drained cashews
1/2 c muun chi CoCoFir
1/4 c maple syrup
1/4 a lemon (peel and all)
1 tsp vanilla extract
Pinch of salt
Combine these ingredients in a high speed blender. Blend until nice and smooth. Pour into crust and bake until not jiggly (about 20 minutes).
While baking, prepare the topping.
Topping:
1/2 c muun CoCoFir
Juice of the 1/4 of a lemon
1 tsp maple syrup
1 tsp vanilla extract
When pie is set, remove from oven and let cool for 10 min. Pour the topping on top of the pie and place the whole pie into the refrigerator. Let set for an hour or more.
Garnish with your favorite berries, and listen to your gut sing!