Vegan Cheesecake

This vegan cheesecake is made with a creamy cashew filling and a crunchy almond crust.

Ingredients - Serves 8

In a food processor, blend the soaked almonds and dates until they form a sticky crust mixture.
Press the crust mixture into the bottom of a springform pan and refrigerate.
In a blender, combine the soaked cashews, coconut milk, maple syrup, lemon juice, vanilla extract, and melted coconut oil. Blend until smooth and creamy.
Pour the cashew filling over the crust in the springform pan.
Smooth the top with a spatula and refrigerate for at least 4 hours, or until set.
Once set, remove the cheesecake from the springform pan and transfer to a serving plate.
Top with fresh berries and garnish with mint leaves.
Slice and serve chilled.