From afar, this might look like a chocolate chip ice cream sandwich, but brace yourself, this is actually a delicious cashew-based cheesecake sandwiched between two cookies! Since everything is vegan, the cookies don't actually have to be baked, simply pressed atop the easy-to-make cashew cheesecake, and then the whole thing is popped into the freezer for a couple of hours. Simple and scrumptious!

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Chocolate Chip Cookie Cheesecake [Vegan]

Serves

2

Ingredients

  • 1 cup cashews
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 teaspoon chocolate stevia (optional)
  • 2 teaspoon arrowroot
  • 1/2 cup coconut palm sugar
  • 1 tablespoon coconut milk

For the Topping:

  • 1/2 cup vegan chocolate chips
  • 1/2 tablespoon arrowroot
  • 1 teaspoon vanilla extract
  • 1/2 cup vegan butter, room temperature
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon baking soda
  • 1 cup flour
  • 1/2 cup coconut palm sugar
  • 1/3 cup coconut milk

For the Crust:

  • 5 dates
  • 1 teaspoon cinnamon
  • 1/2 cup cashews, soaked overnight
  • 2 tablespoons coconut palm sugar
  • 1 tablespoon cacao
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Preparation

  1. In a food processor, combine all of the crust ingredients and blend until smooth. Texture should be crumbly. Press into a dish or muffin pan and store in freezer. Place wax paper underneath to ease the process or removing the cheesecakes.
  2. In a food processor combine all of the cheesecake ingredients and blend until smooth. Remove the raw crust from freezer and top with cashew cheesecake and place back in freezer.
  3. For the topping, place the vegan butter and palm sugar in a mixer and blend until smooth. Then add everything else and mix for an additional 3 minutes. Take the cookie dough and make thin flat discs with it then lightly press chocolate chips on top, and place back in the freezer again.
  4. Freeze for at least two hours.


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