Vegan Strawberry Crunch Cheesecake Cones

Ingredients:

For the cheesecake filling:

• 1 ½ cups raw cashews (soaked in water for 4-6 hours or overnight)
• ½ cup coconut cream
• ¼ cup maple syrup or agave nectar
• 2 tablespoons coconut oil, melted
• 1 teaspoon vanilla extract
• Pinch of salt

For the strawberry sauce:

• 1 cup strawberries, chopped
• 2 tablespoons maple syrup or agave nectar
• 1 tablespoon water

For the crunch topping:

• ¼ cup almond flour
• 1 tablespoon coconut flour
• 2 tablespoons maple syrup or agave nectar
• 2 tablespoons melted coconut oil

For assembly:

• Vegan ice cream cones or homemade vegan cones (optional)
• Sliced strawberries for garnish

Instructions:

For the cheesecake filling:

1. Drain and rinse the soaked cashews.
2. In a food processor or high-speed blender, blend the cashews, coconut cream, maple syrup (or agave nectar), melted coconut oil, vanilla extract, and a pinch of salt until smooth and creamy. Set aside.

For the strawberry sauce:

1. In a saucepan, combine the chopped strawberries, maple syrup (or agave nectar), and water.
2. Cook over medium heat, stirring occasionally, until the strawberries break down and the mixture thickens, about 8-10 minutes.
3. Remove from heat and let it cool. Once cooled, blend until smooth. Set aside.

For the crunch topping:

1. Preheat the oven to 325°F (165°C).
2. In a bowl, combine the almond flour, coconut flour, maple syrup (or agave nectar), and melted coconut oil. Mix until it forms a crumbly mixture.
3. Spread the mixture onto a baking sheet lined with parchment paper.
4. Bake for 8-10 minutes or until golden brown. Remove from the oven and let it cool.

Assembly:

1. If using vegan ice cream cones, ensure they’re suitable for your dietary needs or consider making homemade vegan cones.
2. Fill the cones with the prepared vegan cheesecake filling.
3. Drizzle the strawberry sauce over the top of the cheesecake filling.
4. Sprinkle the crunchy topping generously on top.
5. Garnish with sliced strawberries.
6. Serve immediately or chill in the refrigerator until ready to serve.