2 tsp pure vanilla paste (can sub for pure vanilla extract if you'd prefer)
a pinch of salt
¾ cup chocolate chips, vegan
1 cup all-purpose flour
½ cup coconut oil
for the cheesecake:
3¼ cups raw cashews, soaked 4 hours min.
⅔ cup fresh lemon juice
⅔ cup maple syrup
1 cup full-fat coconut milk
3 tsp water
1 tsp vanilla bean paste (can sub for pure vanilla extract if you'd prefer)
chocolate chips, vegan
Instructions
In large bowl, combine all cookie dough ingredients & stir until dough forms.
Line bottom of springform pan with parchment paper & spray sides with baking spray. Press cookie dough into the bottom of the locked tray in an even layer covering the entire bottom.
Add all the cheesecake ingredients to blender except the chocolate chips & blend until smooth. Stir in the chocolate chips with a spatula & spread mixture over cookie dough. Place in freezer for 2 hours minimum. Serve & enjoy!
Supplies
large mixing bowl measuring cup whisk springform pan parchment paper baking spray blender spatula
Recipe by Public Lives, Secret Recipes at https://publiclivessecretrecipes.com/2018/11/no-bake-vegan-cookie-dough-cheesecake-recipe.html