DAIRY FREE CHEESECAKE - Gluten Free, No Sugar #plantbased #vegan #cheesecake #easy #desert

This is so good (and healthy), you can eat this cheesecake for Breakfast :o)

Crust Ingredients:
3/4 cup Gluten Free OATS
1/2 cup PECANS
1 cup DATES  (chop them, cut in half and slice three times)
1 Tablespoon COCONUT OIL (if you want oil free, just add 1 Tablespoon WATER)

Filling Ingredients:
1 & 1/2 cups RAW CASHEWS
Juice of 2 LIMES
2 Tablespoons AGAVE or MAPLE syrup
1 Tablespoon COCONUT OIL (if you want oil free, add water or plant based unsweetened unflavored milk)
1 teaspoon VANILLA

1. Add oats, pecans, chopped dates and coconut oil into the food processor and blend about 1-2 minutes.  
2. Boil cashews for 20 minutes, strain.
3. In a pot add 1/2 frozen blueberries, 1 cup strawberries, 2 Tablespoons of water and squeeze of agave or maple syrup.  Cook until liquid evaporates.  Mash with potato masher.  
4. Blend all filling ingredients for about 2 minutes.  If your blender is having hard time, shake it and add little bit of water or plant based milk (no more than 1/4 cup, start with couple of Tablespoons).  
5. Spread cream cheese over the filling and top with the fruit mixture.

People think that cooking healthy is hard especially if they are several steps to the recipe.  I help myself by preparing crust and topping one day (leave it sitting in the fridge).  Next day and make the cream cheese and assemble it.  This way it doesn't seem so hard and laboring.  It's call prepping and planning :o)  If you do that you can make amazing recipes without feeling you worked too hard on them.  I do that with almost all my recipes.