Vegan Nut Butter Cheesecake

Ingredients

• 1 1/4 cup crunchy cookie crumbs (about 2 cups whole cookies, I used Simple Mills)
• 3 tablespoons refined coconut oil
• 3/4 cup (192g) cashew butter (or favorite nut or seed butter of choice, just make sure it's on the thicker side!)
• 1/2 cup canned full-fat coconut milk
• 3 tablespoons maple syrup
• 1/4 cup (50g) coconut oil (melted, use refined for no coconut flavor. Can use cacao butter instead!)
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1/4 teaspoon kosher salt

Instructions

1. 1

   First, prepare the crust. In a blender or food processor, pulverize the cookies until they're fine and mostly crumbs. Either blend in the coconut oil, or move to separate bowl and stir together.

2. 2

   Press evenly into the bottom of your 6 inch springform pan. A flat bottomed measuring cup can help press it into place. Set aside.

3. 3

   In a large mixing bowl, blender, or food processor, combine the nut butter, coconut milk, maple syrup, coconut oil, lemon juice, vanilla extract, salt, and any other flavorings, if using. I find using a blender or food processor easiest to make sure you get out any clumps of nut butter.

4. 4

   Blend until completely smooth, using a whisk if you're mixing it up in a bowl.

5. 5

   Pour the prepared cheesecake batter into the pan over the crust, and tap against the counter a few times to even it out and release any air bubbles.

6. 6

   Refrigerate for at least four hours, or freeze for two hours, or until completely firm.

7. 7

   Garnish as desired and serve chilled. Enjoy!!