Vegan Chocolate Peanut Butter Pie

Ingredients:

1/2 cup almonds
1/3 cup peanuts
1/3 cup dates
1 teaspoon coconut milk

1/2 cup almond milk
1-1/4 cup cashews, soaked
1/2 cup peanut butter
1/3 cup agave
1 tablespoon vanilla
1/2 cup cacao
1/2 cup coconut oil

Combine almonds, peanuts, dates, and coconut milk in a blender and pulse until grainy and soft. Press into the bottom of springform pan.

Combine remaining ingredients in a blender and puree until smooth. Pour over the crust.

Freeze for a couple of hours then refrigerate overnight before serving.

Vegan Cheesecake

Ingredients:

1 cup nut of choice
6 dates
1/3 cup shredded coconut
1 teaspoon coconut oil
salt

1 cup raw cashew, soaked
1 cup berry or 1/2 cup coconut cream
1/4 cup coconut oil
1/4 cup maple syrup or agave
2 tablespoons lemon juice
1/2 teaspoon vanilla
a pinch of salt

Combine nuts, dates, coconut, coconut oil, and salt in a food processor and pulse until softened and doughy. Press into cupcake liners or springform pan.

Combine remaining ingredients in the blender until smooth. Pour over base. Store in freezer and set at room temperature for 30 minutes before serving.