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Vegan Gratitude Cheesecake

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!

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