· 90 mins · Makes 1 · Serves 12

CRUST INGREDIENTS

Vegan protein cheesecake

Vegan protein cheesecake

  • 8 pitted medjool dates
  • 1 cup raw walnuts or raw nut of choice
  • 16g Pulsin' pea protein
  • 1 tablespoon coconut milk
  • 1/4 teaspoon salt
  • 1 1/2 cups raw cashews
  • 2 limes, juiced - about 1/4 cup
  • 1 sachet VITL Greens
  • 16 grams (half scoop) pea protein
  • 1 kiwi, peeled
  • 1/3 cup coconut oil
  • 2/3 full fat coconut milk - the cream from the top of the can is best!
  • 1/3 cup sweetener of choice - or sweeten to taste
  • Optional: extra slices of kiwi, lime, edible flowers etc for garnish

FILLING INGREDIENTS

We're in love with this cheesecake! Packed full of zingy and tropical fruit and plenty of pea protein (in both the crust and filling), it's a fabulous dessert.

INSTRUCTIONS

  1. Soak cashews by pouring boiling hot water over them (enough water to immerse them) and soak for 1 hour uncovered, then drain and set aside.
  2. Add the dates to a food processor and blend until it forms a ball. Remove the date-ball from the blender and set aside.
  3. Add the nuts to the blender and process into a meal. Then add the date ball back into the blender along with the Pulsin' protein, coconut milk, and salt. Blend until a loose dough forms. If it's too dry, add little more coconut milk and re-process. If it's too wet, add more Pulsin' protein powder.
  4. Lightly grease a cheesecake springform pan or a muffin tin. If using a muffin tin, you can line it with strips of parchment paper.
  5. Place the crust in your pan or divide evenly in the muffin tin (about 1 large tablespoon per muffin slot). Flatten the crust and pack it down firmly with your fingers or the back of a spoon. Place in the freezer for about 10-20 minutes.
  6. Add all filling ingredients to a blender and mix until very smooth.
  7. Remove the crust from the freezer and place the filling on top of it. Cover with plastic wrap and freeze for about 4-6 hours until firm.
  8. Once set, remove from the pan or tin and decorate. The cheesecake will keep well in a freezer for up to 1-2 weeks. You can serve directly from the freezer or set out to soften for about 10 minutes before serving.

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