Vegan Strawberry Cheesecake (12 servings)

Name: Vegan Strawberry Cheesecake (12 servings)
Ingredients: 2 cups hazelnuts (raw); 1 cup pitted dates; ¼ cup cocoa powder; ¼ cup coconut oil; ½ tsp sea salt; 2 cups cashews (raw, soaked overnight); 1 cup canned coconut milk (full fat); 3 tbsp lemon juice; ⅓ cup maple syrup; 2 cups strawberries (chopped); 1 tsp vanilla extract

Delicious strawberry mousse pie on a decorative white plate, showcasing a smooth pink filling and crunchy nut crust, perfect for dessert lovers.

2 cups hazelnuts (raw)

1 cup pitted dates

¼ cup cocoa powder

¼ cup coconut oil

½ tsp sea salt

2 cups cashews (raw, soaked overnight)

1 cup canned coconut milk (full fat)

3 tbsp lemon juice

⅓ cup maple syrup

2 cups strawberries (chopped)

1 tsp vanilla extract

1. Preheat the oven to 325oF (165oC).
2. Add the hazelnuts to a baking sheet and transfer to the oven. Bake for ten to 12 minutes, until toasted and fragrant. Transfer to a clean kitchen towel and shake vigorously to remove the skins.
3. Transfer the hazelnuts, dates, cocoa powder, half the coconut oil, and salt to a food processor. Blend on high until the mixture comes together and is finely chopped.
4. Add the dough to the bottom of a springform pan. Spread the dough evenly with your hands or with the bottom of a cup. Set aside.
5. Add the drained cashews, coconut milk, lemon juice, maple syrup, strawberries, vanilla, and remaining coconut oil into a blender. Blend on high until completely smooth and creamy.
6. Pour the cheesecake mixture on top of the crust. Smooth it out with a spatula, then transfer it to the freezer to set overnight, or for about eight hours. Let soften a little before slicing and enjoy!