#vegan spring desserts

[deliciously-vegan]

Raw Mint Cheesecake

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Base

1 cup almonds 1 cup pistachios 1 cup dried apricots, chopped 1/4 tsp sea salt

1 tbsp mint water (or plain water) 1 tbsp coconut oil, melted 1 tbsp pure maple syrup

Grease a 9-inch springform pan with coconut oil. (Or line with parchment paper.)

Place almonds, pistachios, dried apricots, and sea salt in a food processor. Process until very crumbly and well-combined. Add the mint water, coconut oil and maple syrup. Process again so that the mass becomes sticky.

Transfer to prepared pan. Spread out evenly and press down firmly. Place in fridge while you prepare the filling.

Filling

2 cups raw cashews the cream from one can of full-fat coconut milk 1/2 cup pure maple syrup 1/2 cup coconut oil, melted 1 bunch of fresh mint leaves 1 tsp mint extract the juice of one lime 1/4 tsp sea salt

In a high-speed blender, place the; cashews, coconut cream, maple syrup, melted coconut oil, mint leaves, mint extract, lime juice, and sea salt. Blend until smooth and creamy, scraping down sides occasionally.

Pour filling over top of base. Smooth out the surface.

Set cake in freezer overnight to set. Transfer to fridge in the morning.

Store leftovers in fridge or freezer.