Not only is this cheesecake unbelievably bright and colorful, but it’s also completely VEGAN! It uses raw cashews and coconut butter to create a luscious, creamy texture for a deliciously dairy-free cheesecake. I like to top mine with coconut whipped cream, chopped pistachios, and pomegranate seeds to create a tasty explosion of color! This dessert recipe uses all clean ingredients with loads of healthy nutrients—just be aware that it’s not a low-calorie dessert and should be consumed in moderation.
1.5 cups pitted dates soaked for a few hours
1 cup shelled sunflower seeds (kernels)
2 Tbsp coconut butter
2 cups frozen acai puree, unsweetened slightly thawed
1 lemon juiced
1/2 cup maple syrup
pinch of salt
2 cups raw cashews soaked for a few hours
coconut whipped cream
Place dates in a bowl and place raw cashews in a separate bowl. Cover each with warm water. Allow to soak for a few hours. (This will help them to blend up easier!)
Remove acai from freezer and allow to thaw slightly. (Until not frozen solid, but not fully a liquid.)
Drain dates. Add to a food processor with sunflower seeds and process into a sticky dough.
Press dough into a prepared pie pan. (I used a spring-form pan lined with a sheet of parchment.)
Drain and rinse cashews. Add to food processor (or blender) along with remaining filling ingredients and blend until smooth.
Pour filling over crust, spread into a smooth layer, and freeze for at least 2 hours, until completely firm.
Allow to sit on counter for about 10 minutes to thaw slightly before slicing.
Add coconut whipped cream, chopped pistachios, and pomegranate seeds on top, or your favorite toppings!
Yields 12 slices of acai cheesecake.
Nutrition provided for 1 slice of acai cheesecake, excluding optional toppings.
Serving: 1 slice