vegan cheesecake


1 cup pitted dates (soaked in warm water for 10 minutes then drained)
1 cup raw walnuts or almonds


1.5 cups raw cashews, soaked in water 4-6 hours then drained
1 large lemon, juiced (scant 1/4 cup)
1/3 cup coconut oil, melted
1/2 cup + 2 Tbsp full fat coconut milk
1/2 cup agave nectar or maple syrup (or honey if not vegan)
1/4 cup wild blueberries (fresh or frozen)


  1. Add dates to a food processor and blend it forms into a ball. Remove and set aside.
  2. Add nuts and process into a meal. Add dates back in and blend until a loose dough forms – it should stick together when you squeeze it between your fingers. If it’s too dry, add a few more dates. If too wet, add more almond or walnut meal.
  3. Lightly grease a standard, 12 hole muffin tin. To make removing the cheesecakes easier, cut strips of baking paper and lay two per hole crossways. This creates little tabs that makes removing them easier to pop out once frozen.
  4. Put 1 Tbsp crust and press with fingers in each hole and pack down, using a small glass or the back of a spoon. If it sticks, separate the crust and the glass with a small piece of parchment. Set in freezer to firm up.
  5. Add all filling ingredients to a blender and mix until very smooth.
  6. Divide filling evenly among the muffin tin holes. Tap a few times to release any air bubbles, sprinkle with blueberries, then cover with plastic wrap and freeze until hard – about 4-6 hours.
  7. Once set, remove by tugging on the tabs or loosening them with a butter knife. They should pop right out. Keep in the freezer for up to 1-2 weeks.
  8. Optional: take them out for 10 minutes before serving to soften