Golden Milk Cheesecake

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The perfect vegan dessert for the holidays – golden milk cheesecake topped with coconut cream

Ingredients

Almond Date Crust
7 medjool dates, soaked in hot water for 10 minutes and drained
1½ cup raw almonds
¼ cup + 2 tablespoons unsweeted shredded coconut
1 tablespoon maple syrup
¼ teaspoon kosher salt
Golden Milk Cheesecake Filling
1⅓ cup coconut flakes, soaked overnight in a bowl with the cashews
1 cup + 3 tablespoons raw cashews, soaked overnight in a bowl with the coconut flakes
¼ + 2 tablespoons maple syrup
2 tablespoons ground chia seeds
1 tablespoon ground ginger
2½ teaspoons ground turmeric
1¾ teaspoon vanilla extract (I use Rodelle)
½ teaspoon lemon zest
½ teaspoon ground cinnamon
¼ teaspoons kosher salt
⅛ teaspoon finely ground pepper
½ cup + 2 tablespoons cool water
½ cup coconut oil
Optional: Puffed Quinoa Crumble, for serving,
Whipped Coconut Cream
1 15 ounce can coconut cream*, chilled upright in the fridge overnight for at least 24 hours
¼ cup powdered sugar, sifted
½ teaspoon vanilla extract