Raw Lemon Peach Vegan Cheesecakes

Vegan raw lemon peach mini cheesecakes with butternut squash! Paleo and dairy free. An easy recipe you can make ahead and store in the freezer. Only takes 10 minute to prepare!

Ingredients:

Cheesecake Filling

1 1/2 cup soaked raw cashews to make: soak in hot water for 1 until soft (if you can soak them overnight that’s even better!).
1 1/2 cup frozen peach slices
1/2 cup cubed butternut squash you can choose to steam this if you aren’t on a raw diet.
1/2 cup full fat coconut milk
3 tablespoons coconut oil
3 tablespoons maple syrup
1 tablespoon vanilla extract
1 tablespoon lemon extract I got mine from Costco- if you have an extract that is more potent, you will want to use less.
1 teaspoon turmeric powder
1 packet natural yellow food coloring optional

Crust

1/2 cup whole raw almonds
1/2 packed cup soft medjool dates

Top With

blackerries frozen
coconut butter shaved

Read more at paleoglutenfree.com

 

fancy

Stay Fancy! ;)

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