The Global Lead News NOV | DEC 2016 - Page 78

[VEGAN]

Preparation

Ingredients

FOR THE CRUST:

FOR THE CHEESECAKE:

FOR THE TOPPING:

1 1/2 cups pecans

3/4 cup Medjool dates, pitted

A pinch of salt

1 teaspoon vanilla extract

1/2 cup espresso (about 2 shots)

2 1/2 cups raw cashews, soaked in

water for at least 4 hours

3/4 cup maple syrup

1/2 cup almond milk

3 tablespoons coffee liquor

2 tablespoons coconut oil

1 teaspoon vanilla extract

1 teaspoon coffee extract

1 cup chocolate, melted in

microwave

or in a double boiler

1 cup vegan chocolate chips

FOR THE CRUST:

FOR THE CHEESECAKE:

Blend all the filling ingredients together in a high-speed blender.

Take the cake pan out of the freezer and add the filling, place back in the freezer.

FOR THE TOPPING:

Keep the cake in the freezer.

Transfer to the refrigerator at least 1 hour before serving.

To Serve