★Ingredients
Crust:
1 ½ cups vegan graham cracker crumbs
2 tablespoons maple syrup
5 tablespoons coconut oil, melted
Filling:
3 cups raw cashews (soaked in water for at least 4 hours or overnight)
1 cup full-fat coconut milk
½ cup coconut oil, melted
¾ cup maple syrup
1 tablespoon vanilla extract
¼ cup lemon juice
Pinch of salt
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★Instructions
- Prepare the Crust:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, mix the graham cracker crumbs, melted coconut oil, and maple syrup until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake the crust for 8-10 minutes, until it is lightly golden. Remove from the oven and let it cool while preparing the filling.
- Prepare the Filling:
- Drain and rinse the soaked cashews.
- In a high-speed blender or food processor, combine the cashews, coconut milk, maple syrup, melted coconut oil, lemon juice, vanilla extract, and salt.
- Blend on high until the mixture is completely smooth and creamy, stopping to scrape down the sides as needed. This may take a few minutes.
- Assemble the Cheesecake:
- Pour the filling over the cooled crust, spreading it out evenly.
- Tap the pan on the counter a few times to remove any air bubbles.
- Place the cheesecake in the freezer for at least 4 hours or until it is firm.
- Serve:
- Before serving, let the cheesecake sit at room temperature for about 10-15 minutes to soften slightly.
- Garnish with fresh berries, fruit compote, or any topping of your choice.
- Slice and enjoy!
Tips:
- For a variation, you can add a layer of fruit compote or chocolate ganache on top before freezing.
- Store leftovers in the freezer and allow them to thaw slightly before serving.
Enjoy!