Cashew “Cheesecake” Squares - alive magazine

Name: Cashew “Cheesecake” Squares - alive magazine
Ingredients: 1/2 cup raw almonds (or nut of your choice, such as cashews or peanuts); 3/4 cup rolled oats (gluten free if desired); 1 cup pitted Medjool or Deglet Noor dates; 1/2 cup fresh blueberries or diced fruit of your choice (such as raspberries, blackberries, or strawberries); 1 tsp ground cinnamon; 1/4 tsp ground cardamom; 1 1/2 cups raw cashews, covered in water and soaked overnight in fridge; 1/2 cup full-fat coconut milk; 1/3 cup pure maple syrup; 3 Tbsp coconut oil, melted and cooled; 2 Tbsp fresh lemon juice; 1 Tbsp grated orange zest; 1 tsp pure vanilla extract; 1/4 tsp Himalayan pink salt; 1 1/2 tsp colored powder: Butterfly pea flower powder (for blue) or pitaya or beet powder (for pink)

www.alive.com

For as long as I can remember, cheesecake has been my most favorite dessert ever. So, when I decided to go vegan, one of the first things I wanted to experiment…

View full recipe on www.alive.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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Ingredients

1/2 cup raw almonds (or nut of your choice, such as cashews or peanuts)
3/4 cup rolled oats (gluten free if desired)
1 cup pitted Medjool or Deglet Noor dates
1/2 cup fresh blueberries or diced fruit of your choice (such as raspberries, blackberries, or strawberries)
1 tsp ground cinnamon
1/4 tsp ground cardamom
1 1/2 cups raw cashews, covered in water and soaked overnight in fridge
1/2 cup full-fat coconut milk
1/3 cup pure maple syrup
3 Tbsp coconut oil, melted and cooled
2 Tbsp fresh lemon juice
1 Tbsp grated orange zest
1 tsp pure vanilla extract
1/4 tsp Himalayan pink salt
1 1/2 tsp colored powder: Butterfly pea flower powder (for blue) or pitaya or beet powder (for pink)