Ingredients:
For the cheesecake filling:
- 1 ½ cups raw cashews (soaked in water for 4-6 hours or overnight)
- ½ cup coconut cream
- ¼ cup maple syrup or agave nectar
- 2 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
- Pinch of salt
For the strawberry sauce:
- 1 cup strawberries, chopped
- 2 tablespoons maple syrup or agave nectar
- 1 tablespoon water
For the crunch topping:
- ¼ cup almond flour
- 1 tablespoon coconut flour
- 2 tablespoons maple syrup or agave nectar
- 2 tablespoons melted coconut oil
For assembly:
- Vegan ice cream cones or homemade vegan cones (optional)
- Sliced strawberries for garnish
Instructions:
For the cheesecake filling:
- Drain and rinse the soaked cashews.
- In a food processor or high-speed blender, blend the cashews, coconut cream, maple syrup (or agave nectar), melted coconut oil, vanilla extract, and a pinch of salt until smooth and creamy. Set aside.
For the strawberry sauce:
- In a saucepan, combine the chopped strawberries, maple syrup (or agave nectar), and water.
- Cook over medium heat, stirring occasionally, until the strawberries break down and the mixture thickens, about 8-10 minutes.
- Remove from heat and let it cool. Once cooled, blend until smooth. Set aside.
For the crunch topping:
- Preheat the oven to 325°F (165°C).
- In a bowl, combine the almond flour, coconut flour, maple syrup (or agave nectar), and melted coconut oil. Mix until it forms a crumbly mixture.
- Spread the mixture onto a baking sheet lined with parchment paper.
- Bake for 8-10 minutes or until golden brown. Remove from the oven and let it cool.
Assembly:
- If using vegan ice cream cones, ensure they’re suitable for your dietary needs or consider making homemade vegan cones.
- Fill the cones with the prepared vegan cheesecake filling.
- Drizzle the strawberry sauce over the top of the cheesecake filling.
- Sprinkle the crunchy topping generously on top.
- Garnish with sliced strawberries.
- Serve immediately or chill in the refrigerator until ready to serve.
