This, my dear friends, is cheesecake. And no, not just any cheesecake. It’s special. It’s magical. It has super powers. It’s home made, vegan, sugar free and almost almost raw (I ran out of cashews otherwise it would have been) and its THE BEST THING I’VE EVER TASTED IN MY LIFE. I’m serious!!! I don’t know what happened but its SO GOOD it makes my eyes tear up! I made it at home with no recipe at all and it’s so good for you I even had a slice for breakfast.
We had the crust at home already and I said to myself “well cheesecake would be delicious right now” but remembered I’m not eating sugar nor sugar substitutes and immediately got sad (not having dessert daily makes me sad)😔☺😉😝☺ …but then I remembered: I have a kitchen full of fun stuff! So I lightened up and threw some things together by feel, a little bit of this, a little bit of that… Who could have known it would turn into the best cheesecake ever made in the history of the universe??!?? I know. I’m just as baffled as you are! I’m calling it Magical Vanilla Bean Coconut Cheesecake😄 Here’s how you do it:
Put one small box of silken tofu (here is where you actually want a cup of soaked, drained cashews instead to make it raw but silken tofu turned out delicioso) in a blender. Add a ton of unsweetened coconut shreds, a fresh vanilla bean, soaked almonds, pitted dates (I used 8), a couple of teaspoons of coconut oil, the juice of a whole lemon and a pinch of sea salt. Blend well! Pour the filling into your crust (if you don’t have one ready made you can easily make one by mixing nuts of any kind - I like walnut and macadamia - with dates and a pinch of sea salt in a food processor. Press the paste into a pan - that’s all) and put in the freezer for a few hours. Defrost for 20 minutes before serving and ENJOY! You won’t believe how good this tastes before trying it. Let me know when it’s blown your mind!😄😊 #healthyeverydamnday