It's hard to imagine that this cheesecake doesn't have all the 'normal' ingredients like cream cheese, eggs, milk, but don't get deterred, it is just as yummy! It is light and the chocolaty, nutty crust works amazingly with the vanilla filling. You can serve it without the chocolate sauce and chocolate shavings, but I think it tops it off! It would also be great in mini single cheesecakes too. Note: the chocolate sauce isn't raw
Preparation Time: 30 minutes, not including soaking or freezing time
Makes: 8-10 servings
Ingredients Chocolate Crust 1 cup Almonds
1/2 cup Walnuts
1 cup Dates
1/3 cup Cacao Powder (can use cocoa powder)
1 tsp Vanilla Essence
1/8 tsp Salt
1-2 tsp Water, as needed
Vanilla Filling 2 cup Cashews, soaked 2hrs - overnight
1/2 cup Coconut Milk
1/4-1/2 cup Agave, or preferred sweetener
1 tbsp Vanilla Essence
1/2 Lemon, juiced
1 Vanilla Bean
1/8 tsp Salt
1/2 cup Coconut Oil, melted
Chocolate sauce 1 cup full fat Coconut Milk
1/3 - 1/2 cup Cocoa Powder
5 tbsp Sugar
1/2 tsp Vanilla Essence
Pinch of Salt
Place all crust ingredients into a food processor and process until combined. It should look like the picture below, if too dry add more water.
Press mixture into the base of a cake tin, making sure it is even. Place in fridge while you make the filling.
Blend all of filling ingredients until smooth, minus the vanilla bean and coconut oil. Pour into bowl.
Scrape out vanilla bean seeds. Add seeds and coconut oil into filling mixture and stir to combine.
Pour mixture over crust and chill for 8-12 hours.
Once chilled, make the chocolate sauce. Heat coconut milk and cocoa powder over the stove in a saucepan or double boiler.
Whisk in sugar, vanilla essence and salt. Allow to cool before serving with cheesecake. This sauce can be kept in an airtight container in the fridge until needed. Tastes great heated or cold!