Vegan Gratitude Cheesecake

Prep Time: 60 |
16 ingredients

Ingredients

3/4 Cup	Pecans
1/4 Cup	Cacao Nibs
1/4 Cup	Cacao Powder
1 Pinch	Salt
2	Pitted Dates
2 Tbsp	Vanilla Water
2 Cups	Cashews (Soaked)
1 1/2	GT's KOMBUCHA Living in Gratitude
3/4 Cup	Agave
1 Tbsp	Vanilla Water
1/4 Cup	Soy or Sunflower Lecithin Powder
1/4 Cup	Coconut Oil
3	Apples (Sliced)
2	Carrots (Shredded)
To Taste	Ground Cinnamon
To Taste	Ground Nutmeg

Directions

For crust, combine the pecans and cacao nibs in a food processor & pulse until they’re fully chopped. Add the cacao powder, salt, and dates to the mixture and continue to process until a crust starts to rise on the sides of the food processor. Slowly add the vanilla water while pulsing the food processor. Lightly grease the inside of a pie plate with coconut oil and distribute the crust mixture evenly, lightly compacting by hand. Set aside. For filling, combine the soaked cashews with GT’s KOMBUCHA Living in Gratitude, agave, and vanilla water in a high-speed blender. Blend until smooth. Slowly add the lecithin powder and coconut oil. Continue blending until the mixture is completely blended. Pour filling on top of the prepared crust. Set in refrigerator overnight (or at least 6 hours). Garnish with fresh apple slices, shredded carrot, cinnamon, and nutmeg. Enjoy!