Vegan Neapolitan Cheesecake

Delicious, creamy no-bake Neapolitan cheesecake!

Crust:
½ cup (125g) medjool dates (about 8 to 9)
½ cup (65g) walnut halves
2 TBS shredded unsweetened coconut

Cheesecake:
1½ cups (175g) raw cashews, soaked for 4 hours
½ cup + 2 TBS (150ml) full-fat coconut milk or coconut cream
⅓ cup (80g) coconut oil, melted
⅓ cup (60ml) maple syrup
¼ cup sweet lime or lemon juice (about 1)
1½ to 2 TBS unsweetened cocoa powder (depending on your taste)
1 vanilla bean or 1 tsp pure vanilla extract
3 to 4 hulled medium strawberries

View the full recipe at Healthy Nibbles & Bits →