Dairy-Free Chocolate Cheesecake
| Servings |
| 10slices |
|
|
Ingredients
Crust
- 2cups raw walnuts
- 1/3cup unsweetened cocoa or cacao powder
- 1 1/2cups pitted datessoaked for 10 minutes in warm water and drained
Filling
- 2 1/2cups raw cashews*soaked for at least 4 hours
- 1 Tbsp. vanilla bean pasteor pure vanilla extract for a plain cheesecake
- 1/2cup pure maple syrup
- 1/4cup melted virgin coconut oilplus 1 Tbsp.
- 1/2cup Lemon juice
- 1/4cup water
- 1/8tsp salt
Topping
- 1/2cup raw cacao powder
- 1/2cup agave syrupor liquid sweetener of choice
- 1/4cup coconut oilmelted
- 1bar dark chocolatecrushed (I used dark chocolate mint)
Instructions
- Lightly oil a spring form pan (9-10inches) with coconut oil and set aside.
- Make the crust by placing all crust ingredients in a food processor and processing until crust starts to stick together. Pour into a prepared pan and pat down evenly with your hand.
- Next, make filling by placing all ingredients in a high speed blender. Blend until smooth. You may need to add more water, as you want mixture to be silky smooth and not grainy. Once desired consistency is reached, pour mixture on top of crust. Store pan in the freezer while you make the topping.
- Make topping by placing all ingredients (except bar of chocolate) in a clean food processor and processing until smooth. Pour topping over filling layer and place back in freezer.
- Finally, shave or chop bar of chocolate into fine pieces and sprinkle over the top of the cheesecake. Place back in freezer for at least 2 hours.
- Remove from freezer 15 minutes before you want to slice the cake. Store any leftovers in the freezer.
Recipe Notes
*Macadamia nuts also work quite well for this.
