Ingredients
FOR THE BASE:
- 1 cup medjool dates, pitted
- 1 cup walnuts
- ½ cup unsweetened shredded coconut
FOR THE CHEESECAKE FILLING:
- 1 ¾ cups raw cashews, soaked at least 3 hours
- ¾ cup coconut cream (thick layer at top of the can of full fat coconut milk. requires two cans)
- ½ cup maple syrup
- ¼ cup coconut oil, melted
- juice of 1/2 lemon
- 1 tsp sea salt
FOR THE CHOCOLATE LAYER:
- ½ cup raw cacao powder
- ¼ cup maple syrup
- 1 tsp vanilla
- ½ cup coconut cream
Instructions
- First, place cashews in a bowl and fill with room temp water. Soak at least 3 hours.
- Next, line an 8 inch spring pan OR 8×8 baking dish with parchment paper.
- Prepare the crust by adding all of the ingredients to the food processor.
- Pulse for about 30-45 seconds, making sure that the mixture still has lots of texture (meal-like).
- Pour into the bottom of the pan and press down evenly using your fingers.
- Rinse out the food processor.
- Next, make the filling by adding all of the filling ingredients to the food processor. let blend for about 2-3 minutes until the mixture is nice and smooth.
- Pour filling mixture directly on top of the base layer, gently shaking the pan to make sure that the filling is is even.
- Rinse out the food processor again.
- Now make the chocolate layer but adding all the ingredients and pulsing until well incorporated (about 30 seconds). I had to take the top off a few times and use a spatula to make sure it blended well.
- Pour chocolate mixture on top of the cheesecake layer, using a spatula gently to spread evenly.
- Place cheesecake in the freezer for at least three hours.
- Once set, remove from the freezer and add some sliced strawberries on top and drizzle with some chocolate. Slice and serve.
- Store in the refrigerator or freezer. ENJOY!
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