Raw Vegan Lemon Poppy Seed He Shou Wu Cheesecakes

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Base: 
1 cup walnuts
8 pitted medjool dates
1 tsp He Shou Wu
1/2 tsp Almond extract
1 tbsp coconut oil


Cheesecake Layer:
1 1/2 cups soaked and drained cashews
3 tbsp maple syrup
6 tbsp coconut oil liquified
2 tbsp lemon juice
2 tsp lemon zest
1 tsp He Shou Wu
2 tsp poppyseeds
1 tsp Almond Extract


Mix base ingredient in food processor and press into molds or a spring form cake pan. Blend all cheesecake ingredients together in power blender until smooth. Pour on top of molds, place back in freezer. Freeze for 5 hours or overnight. Remove from freezer 30 min before eating.