Happy Monday, friends!
How was your weekend??
When I saw this recipe from the gals over at Lauren Conrad’s blog (a must follow if you don’t already), I knew I had to replicate it. I’ve been really into vegan + coconut anything, plus the chance to make a healthy, essentially guilt free dessert to indulge in was a no brainer.
I actually made the “cheesecake” for an Easter celebration way back in April, but it would be a great lazy summer day dessert as well because the texture is actually a bit more like ice cream cake than actual creamy cheesecake.
The filling, a combo of cashews, coconut milk, maple syrup, lemon juice, and banana, melts pretty quickly so its best eaten straight out of the freezer/fridge and topped with fresh strawberries.
The crust is a mixture of almonds and dates, another obsession of mine these days. I had to double the crust recipe to fit in my spring form pan, but all it took was a few more pulses in the food processor, so no big deal.
Next time, I want to add a layer of dark chocolate over the crust, for a little added decadence. But it is amazing as is!
Find the recipe here.