- 1/2 cup walnuts ($.50)
- 1/2 cup raisins ($.50)
- 1 tablespoon cacao or cocoa powder ($.20)
- pinch salt
- 3/4 cup cashews ($1.25)
- 1 banana ($.20)
- 1 lemon, juice and zest ($1.00)
- 1 teaspoon vanilla ($.20)
- 1/2 cup water
- pinch salt
- 6 strawberries ($.60)
Nothing says Valentine’s day like heart shaped sweet things … although this cheezcake is awesomely good in any shape.
In a food processor with the “S” blade, process all the crust ingredients for a few minutes until it starts sticking together. I really wanted a chocolate crust but if you don’t, the cocoa or cacao powder can be omitted.
Press the crust mixture into the bottom of a small tart pan or other suitable container. I used a large, heart shaped cookie cutter, which just happened to be the perfect size (and shape!).
In a blender, puree the banana, lemon juice and zest, vanilla, and salt. Add the cashews and as much water as needed for blending. I let this blend on high for about 4 minutes. I have a small, regular blender and so heat wasn’t much of a problem. Adjust your method to your blender. The goal is for the filling to be velvety smooth and creamy.
Pour the filling into the crust. Cover and freeze for at least 3 hours. To serve, if necessary, unmold your cheezcake. This is going to depend on what container you’ve used and might require gently heating the outside of the container. Dipping the mold in hot water will generally work.
Puree the strawberries and use as a sauce.
OK, do you REALLY want the nutritional information for this one?
Hello! I’m Lisa, a vegan artist, photographer, author, Vegan Life Coach Educator, and RYT 200 yoga teacher. I love showing others how simple and delicious a plant-based diet can be. I draw and paint, cook, write, take lots of pics, eat lots of chocolate, and practice gratitude daily.