Ingredients

Crust

1 cup graham cracker crumbs, finely ground
1 cup almond pulp, drained and dried*
⅓ cup coconut sugar
2 tbsp melted vegan butter

Filling

1½ cups cashews, soaked for 2 hours
½ cup maple syrup
1 can full-fat coconut milk (refrigerated overnight, only use the thick cream on top)
¼ cup almond milk

Note: *To dry the almond pulp: Place filter basket inside the collector cup. Rest for 10 minutes to drain any leftover liquid. After, press the almond pulp with a spoon or spatula to ensure all of the moisture has been removed. It should feel like flour rather than mushy

Directions

Step 1

Preheat the oven to 375F. Line an 8x8 inch baking pan with parchment paper.

Step 2

For the crust, mix together graham cracker crumbs, almond pulp, coconut sugar, and vegan butter.

Step 3

Press mixture across the bottom of the pan.

Step 4

Bake for 7-9 minutes. Once done, let cool completely.

Step 5

For the filling, add soaked cashews, coconut cream, maple syrup, and almond milk to the bowl of a food processor. Process for 3-5 minutes or until smooth.

Step 6

Once the crust has cooled completely, pour filling over top.

Step 7

Freeze cheesecake for 2 hours.

Step 8

When ready to serve, remove cheesecake from the freezer and thaw for 10 minutes. Slice into 9 bars. Top with fresh berries.

Cheesecake Squares

Golden brown, slightly sweet crust topped with creamy, vegan cheesecake filling and topped with your favorite berries. Makes for the perfect ending to a meal!

Ingredients

Crust

1 cup graham cracker crumbs, finely ground
1 cup almond pulp, drained and dried*
⅓ cup coconut sugar
2 tbsp melted vegan butter

Filling

1½ cups cashews, soaked for 2 hours
½ cup maple syrup
1 can full-fat coconut milk (refrigerated overnight, only use the thick cream on top)
¼ cup almond milk

Directions

Step 1

Preheat the oven to 375F. Line an 8x8 inch baking pan with parchment paper.

Step 2

For the crust, mix together graham cracker crumbs, almond pulp, coconut sugar, and vegan butter.

Step 3

Press mixture across the bottom of the pan.

Step 4

Bake for 7-9 minutes. Once done, let cool completely.

Step 5

For the filling, add soaked cashews, coconut cream, maple syrup, and almond milk to the bowl of a food processor. Process for 3-5 minutes or until smooth.

Step 6

Once the crust has cooled completely, pour filling over top.

Step 7

Freeze cheesecake for 2 hours.

Step 8

When ready to serve, remove cheesecake from the freezer and thaw for 10 minutes. Slice into 9 bars. Top with fresh berries.

Ingredients

1 cup graham cracker crumbs, finely ground

1 cup almond pulp, drained and dried*

⅓ cup coconut sugar

2 tbsp melted vegan butter

1½ cups cashews, soaked for 2 hours

½ cup maple syrup

1 can full-fat coconut milk (refrigerated overnight, only use the thick cream on top)

¼ cup almond milk

Directions

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

Step 8

Cheesecake Squares

Ingredients

1 cup graham cracker crumbs, finely ground

1 cup almond pulp, drained and dried*

⅓ cup coconut sugar

2 tbsp melted vegan butter

1½ cups cashews, soaked for 2 hours

½ cup maple syrup

1 can full-fat coconut milk (refrigerated overnight, only use the thick cream on top)

¼ cup almond milk

Directions

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

Step 8