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Vegan Neapolitan Cheesecake

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Vegan Neapolitan Cheesecake by @beachsidekitchen

Strawberry sorbet topping, creamy vanilla cheesecake middle, and a chocolate coconut crust 

Chocolate crust:

9 Emmy's Organics Dark Cacao Coconut Cookies 

1 cup walnuts 

1/2 cup soaked medjool dates 

1/4 cup cacao powder

1 tbs coconut oil 

Cheesecake filling:

1 1/2 cups soaked cashews 

1/2 cup full fat coconut milk

1/3 cup melted coconut oil 

Juice of 1 lemon 

1/4 cup maple syrup

1 tsp vanilla paste  

Strawberry sorbet 

1 1/2 cup fresh strawberries 

Splash of orange juice 

 

DIRECTIONS 

Blends together all crust ingredients in a food processor or blender until a sticky meal is formed. Press into a lined 8x8 pan

Next, blend all cheesecake ingredients in a blender until smooth. Pour over the crust

Add strawberries and orange juice to blender (don’t even need to clean it) and blend until smooth. Pour over cheesecake layer. Freeze for 2-3 hours. Serve at room temperature. 

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