Vegan Cheesecake

Health Highlights

Ingredients

1 cup	Medjool date (crust)
1 cup whole	Almonds, raw (crust)
1 1/2 cup	Cashew nuts, raw (soaked then drained)
1/4 cup	Lemon juice
1/3 cup	Coconut oil (virgin)
1/2 cup	Coconut milk, sweetened (creamy solid part)
2 tbsp	Coconut milk, sweetened (additional from the 1/2 cup above)
1/2 cup	Agave nectar (syrup)
1/2 cup	Raspberries (mashed (topping))

In a food processor, blend the crust ingredients (the first two listed) until smooth. Then divide evenly into 12 muffin cups pressing firmly onto the bottom.
In a bender, blend the filling ingredients together (#3-8 in the list) until creamy smooth. Divide evenly on top of the bottom crust in the muffin tin.
add the mashed raspberries onto the top in the center of each cheesecake (optional).
Wrap with saran wrap and place into the freezer for 3-4 hours to freeze.

Calories 333

Calories from fat 178

Calories from saturated fat 63

Total Fat 19.8 g

Saturated Fat 7.0 g

Trans Fat 0.0 g

Polyunsaturated Fat 3.0 g

Monounsaturated Fat 8.3 g

Cholesterol 0

Sodium 4.7 mg

Potassium 361 mg

Total Carbohydrate 35 g

Dietary Fiber 4.5 g

Sugars 25.6 g

Protein 6.1 g

Fruit	0.3
Meat Alternative	0.9