Epic Vegan Cheescake

This vegan, sugar-free cheesecake is f…..g perfect.

🚨 for best results the cake needs 2-4 hours in the freezer before serving.

Inspired by Minimalist Baker 🎩. Voted the best cake of the Christmas table a few times by my Pico Family (not to be bragging, or anything, just trying to get you to make it)✨

Tools: Blender, Freezer, Mixing Bowl. Type: Base + Filling + (optional) Topping

Ingredients: oats (2 cup), drinking coconut milk (1 cup), cocoa (2 tbsp), dates (1 cup), cashew nuts (3 cup), coconut oil (1/2 cup), thick coconut milk (1 cup), lemon (1-2), agave sirup (1 cup),

Optional: peanut butter (1/2 cup) and / or blueberries (1 cup)

Base:

Soak 2 cups of oats in coconut milk with 2 tbsp **cocoa powder, then blend with 1 cup of pitted dates. Pour in the cake dish and put into the freezer while you make the filling.

Filling:

Blend together: 3 cup soaked cashews + 1 cup thick coconut milk + 1/2 cup melted coconut oil + 1-2 lemons (taste to adjust) + 1 cup agave sirup. Then pour over the base and freeze for 4 hours.

Optionally: blend with blueberries, or peanut butter.

Topping:

1 spoon of peanut butter.

The original recipe says that you can keep it in the fridge for a few days, but I never got to verify that claim—the cake was gone within 24 hours.