Happy #fruitsandveggiesmoday to you all. I hope you are all having a great start of the new year.

Remember the pandan extract I made the other week? Well I turned some of it into yummy little raw vegan cheesecakes. Never heard of pandan before? Click the link above to learn more about this highly delicious leaf.

What have you been up to in this first week of 2020? We sure had a blast of a first week. We spend time with good friends (furry friends included), went on adventures in nature and shared great food.

FRIENDS-CATS-FOOD-FUN-ADVENTURE = GREAT START OF 2020

RAW VEGAN PANDAN CHEESECAKE

Now let's get started on the cheesecakes which have been tested and approved by the hubby and friends.

INGREDIENTS

This recipe makes about 12 mini cheesecakes.

For the base

½ cup old fashioned oats
¾ cup nuts of your choice, roasted for extra flavor (I used cashew nuts)
1¼ cup dates, pitted
1 to 2 tbsp extra virgin coconut oil

For the pandan cheesecake layer

1½ cups raw cashews, soaked for at least 4 hours overnight is best
Splash of lime juice
⅓ cup coconut oil, melted
⅔ scant cup full-fat coconut milk
¼ to ⅓ cup maple syrup
Pandan extract to taste

FYI: For a richer cheesecake layer, put the can of coconut milk in the fridge for a few hours and scoop the cream off the top.
FYI: To quick-soak cashew nuts, pour boiling hot water over the cashews and soak for 30 minutes.
FYI: Click here to learn how to make your own pandan extract

DIRECTIONS

To make the base, add all ingredients to a blender and process until it sticks together.

Press firmly down into the muffin molds. Place in the freezer to set while you prepare the filling.

FYI: I used non-stick silicone muffin molds. If using other materials you might need to oil them a little with coconut oil to make sure the cheesecakes will pop out easily when set.