Vegan Cheesecake Dessert Nachos | Dairy Free & Refined Sugar Free
This vegan cheesecake drizzled dessert nachos are super delicious and shareable, yet are packed with fibre, protein and healthy fats!
Servings 4 people
Calories 330kcal
Ingredients
Nacho Chips
- 1 tbsp Coconut oil melted
- 2 Multigrain Flax Flatout Flatbreads cut into triangles
- 1/2 tsp cinnamon
- 1 tsp coconut sugar
Cheesecake Drizzle
- 1/2 cup raw cashews soaked in water overnight and drained
- 3 dates pitted and minced
- 1/2 cup soy milk
- 4 tsp lemon juice
- 1 tbsp coconut oil melted
- 1 tsp vanilla extract
Toppings
- Strawberries sliced
- Banana sliced
- Blueberries
- Cacao nibs
- Pumpkin Seeds
- Toasted coconut
Instructions
- Preheat oven to 400 F. Grease two baking sheets with nonstick spray. Lay the Flatout triangles onto the baking sheet and brush with the melted coconut oil. Sprinkle with cinnamon and the coconut sugar and bake for 10-12 minutes, or until golden and crispy.
- Meanwhile, add the cashews to a small food processor and puree until broken up. Add in the dates and continue to process. Then add the soy milk, lemon, coconut oil and vanilla. Continue to puree until smooth.
- To serve, lay the chips out on a platter, drizzle with the cheesecake sauce, and top with lots of fruit, nuts, seeds and cacao nibs.
Nutrition
Calories: 330kcal