Raw Vegan Cheesecake in a Jar
A very simple and very tasty dessert, these cheesecake jars contain all-vegan ingredients for guilt-free indulgence during summer days.
Servings: 2
Ingredients
- 10-12 fresh strawberries
- 1 cup raw cashews soaked for 1 hour into purified water drained
- 2 limes juice only
- 1/4 cup SILK cashew milk
- 1 tsp maple syprup
- 2-3 drops vanilla extract
- pinch sea salt
- 10 leaves fresh mint chopped
- 4 soft pitted dates
- 1/2 cup raw almonds
- 1/4 cup rolled oats
- 2 tsp coconut oil
Instructions
- Chop the strawberries and add them into a bowl together with the chopped mint and the juice from one lime. Toss to combine and set aside.
- In the food processor add the dates, oats, almonds and coconut oil, and pulse two times to obtain a chunky, sticky mixture.
- Divide evenly the mixture into the serving jars.
- Wash the food processor and add the cashew, the juice from one lime, cashew milk, maple syrup, vanilla extract and sea salt and process to obtain a creamy paste.
- Divide the cashew cream evenly into serving glasses.
- Top with marinated strawberries, lid the jars and refrigerate for at least 30 minutes before serving.
- *To assemble the jars at the picnic, pack the layers separately into glass containers, and keep them cool inside the thermal cooling bag until serving.