Serves 12                                                                           Raw, Gluten Free, Refined Sugar Free, Vegan, Soy Free

 

Soak time - 1 hours

Prep time - 15 minutes

Freeze time - 4 hours

 

Prepare ahead - Soak 1 cup raw cashews in filtered water for 3 hours

                           - Soak 8 dates in warm water for half an hour

 

Ingredients

 

Crust

• 8 dates, pitted and soaked

• 1 1/2 cup walnuts, ground in food processor (use any nuts you prefer)

• 1/4 cup coconut oil, melted

 

Cake

• 1 cup raw cashews, soaked

• 3 Tbsp. cacao powder or cocoa powder

• 2 Tbsp. unpasteurized local honey or agave nectar

• 1 cup coconut meat

• 1/2 cup almond milk

 

Chocolate Drizzle

• 4 Tbsp. coconut oil

• 2 Tbsp. cacao powder or cocoa powder

• 1 tsp. unpasteurized local honey or agave nectar

 

Garnish

• Chopped walnuts

 

What to do

 

1. Crust - Line 8 or 9 " cheesecake pan with parchment paper. Blend walnuts, melted coconut oil and dates in a food processor and add to the cheesecake pan. Use the back of a spoon and press down firmly. (I melt the coconut oil in my dehydrator but you can put the coconut oil in a bowl placed in a pot of hot water and let melt slowly to keep it raw. Double boiler method)

 

2. In a blender add all the cake ingredients and blend until smooth. Pour chocolate mixture into the cheesecake pan and put into the freezer. Freeze 4 hours.

 

3. Before you are ready to serve the cake, take it out of the freezer and let thaw for 10 minute. Meanwhile melt the coconut oil and mix in cacao/cocoa powder and honey. Stir. Cut the cake. Add chopped walnut to each piece and drizzle with chocolate sauce.