Rough day? Eat cake! If you’ve had a long day at work, missed the bus, stepped in dog doo, and stood in the rain without a jacket, it’s time to sweeten up your day.
We’ve got just the thing. Make some cheesecake – or “Cheezecake” – since this is dairy-free, friends! Cuddle up on the couch. Chow down. Feel amazing.
INGREDIENTS
FOR THE CRUST:
- 1 ½ cups roasted nuts
- ½ cup fresh dates
- ½ tin VerMints PepperMint
FOR THE CHEEZE:
- 1 ½ cups raw cashews, soaked overnight
- ¼ cup lemon juice (one large lemon)
- ¼ cup coconut oil
- ½ cup coconut milk
- ½ cup maple syrup
DIRECTIONS
Make your crunchy crust:
- Toss the nuts, dates, and VerMints in a food processor. Whirl, baby, whirl until the ingredients form a ball.
- Press the crust mixture into a lined pie pan. Put some pressure on the crust to firm it up.
And now for the filling:
- Grab the filling ingredients. Pour them in your blender. Press the magic button.
- Blend until smooth. If your blender needs some help to really get going, add a tad more coconut milk.
Making it perfect:
- Pour the filling into the crust.
- Lay plastic wrap on the surface of the filling and pop the cheesecake into the freezer. Let sit until firm, about 6 hours.
- Serve up your oeuvre with some coconut whipped cream. Or just eat it. Mmm.
Life rocks!