Name: Vegan Nut "Cheese"cake
Prep time: 2 h 20 min
Cook time: 5 h
Yield: 8
Ingredients: 1 cup roasted almonds; 1/4 cup roasted green pumpkin seeds; ¼ cup pistachios; 2 Tbs coconut oil; 1 Tbs molasses; Pinch of salt; 1-2 Tbs water; 2 cup raw cashews – soaked overnight or 2 hours in hot water.; 1/2 cup Lakanto maple syrup - or pure maple syrup; 1/2 cup coconut oil - melted; 1/4 cup juice & + 1 Tbs zest of an orange; 1/4 cup fresh or canned coconut cream; 3/4 tsp cinnamon; dash of nutmeg; pinch of salt; Coconut whipped cream (very cold); orange zest; pistachio dust; cinnamon

Crust

Pulse nuts and seeds in a food processor.

Add coconut oil, molasses and salt, to form a sticky dough.

Press into a 7" springform pan lined with parchment.

2 cup raw cashews – soaked overnight or 2 hours in hot water.

1/2 cup Lakanto maple syrup - or pure maple syrup

1/4 cup juice & + 1 Tbs zest of an orange

Cheesecake filling

Drain, rinse and shake dry, then blend cashews in a food processor for at least 5 minutes, until completely broken down into a thick paste.

Add remaining ingredients and blend smooth.

Use a spatula to scrape up any cashew paste that may have settled at the bottom, and blend once more.

Place in freezer for two hours (or until frozen, 4 1/2-5 hours if using maple syrup).

Remove from springform and refrigerate until ready to serve.

Garnish

Serve garnished with orange zest, coconut whipped cream, pistachio dust, and cinnamon.

Erwan creates vegan alternatives to a classic American food and an unexpected dessert: Burger and Cheesecake.