This vegan cheesecake recipe is as rich and decadent as you would expect a traditional cheesecake to be! The flavors can be easily swapped to create many other cheesecake flavors.
This vegan cheesecake recipe is as rich and decadent as you would expect a traditional cheesecake to be! The flavors can be easily swapped to create many other cheesecake flavors.
For chocolate crust, place
Pecans (1 cup)
,
Unsweetened Coconut Flakes (1/4 cup)
,
Cacao Powder (1/2 Tbsp)
,
Vanilla Extract (1/2 tsp)
, and
Pink Himalayan Sea Salt (1/8 tsp)
in a food processor and pulse about six times to get crumbles.
Step 2
Add the
Medjool Dates (8)
until the mixture is sticking together on its own. Add more dates as necessary to create a nice sticky crust. The mixture should stick together easily when pressed between your fingers.
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