CASHEW, CACAO CHEESECAKE
There comes a time when dessert is a must - of course yet perhaps you simply decide you’d like to enjoy it on an indulgent afternoon or evening. With a cake like this one – comprised amazing nutrient rich ingredients and super easy to make the cliché here is “Make the cake and eat it too!” While I have a nice collection of various vegan cheesecakes and desserts this recipe has moved up to the top of my fave treats lists. Yes I only have it on occasion yet it’s a celebration for me every time be it a birthday, Valentine’s, Christmas or just… ‘cuz I can.’ Once you taste this – I am confident you will feel the same way.
CRUST INGREDIENTS
1 cup hazelnuts or pecan meal
4-6 medjool dates, pitted
1 tbsp organic coconut oil, room temp
1 tsp real vanilla extract or powder or brandy
1 pinch sea salt
FOR THE FILLING
2 cups raw cashews, soaked 2- 4 hours or overnight,
½ cup maple, date or coconut syrup
½ cup water
½ teaspoon sea salt
½ cup coconut oil, warmed to liquid
¼ cup Jem chocolate nut butter*
½ cup raw cacao powder
GARNISH:
Cacao nibs, cacao powder, crushed cashews, or dairy-free chocolate slivers
DIRECTIONS:
*Substitute Cashew, SunButter or Rainforest nut butter, as you wish
FYI: No calorie counts are to be found with my recipes. My focus is on creating and consuming ‘quality’ foods made with whole foods or those minimally processed. This approach enables my body to cue me when I’m sated. There is always another day to enjoy this delish cake again rather than over-indulging in one sitting.
TERI’S TIPS:
There comes a time when dessert is a must - of course yet perhaps you simply decide you’d like to enjoy it on an indulgent afternoon or evening. With a cake like this one – comprised amazing nutrient rich ingredients and super easy to make the cliché here is “Make the cake and eat it too!” While I have a nice collection of various vegan cheesecakes and desserts this recipe has moved up to the top of my fave treats lists. Yes I only have it on occasion yet it’s a celebration for me every time be it a birthday, Valentine’s, Christmas or just… ‘cuz I can.’ Once you taste this – I am confident you will feel the same way.
- Dessert, Serves 10 - 12
- Prep time: 10 minutes plus 4 hours soaking time / Freeze time: 2-4 hours
- Vegan, Raw, gluten/soy/grain free
CRUST INGREDIENTS
1 cup hazelnuts or pecan meal
4-6 medjool dates, pitted
1 tbsp organic coconut oil, room temp
1 tsp real vanilla extract or powder or brandy
1 pinch sea salt
FOR THE FILLING
2 cups raw cashews, soaked 2- 4 hours or overnight,
½ cup maple, date or coconut syrup
½ cup water
½ teaspoon sea salt
½ cup coconut oil, warmed to liquid
¼ cup Jem chocolate nut butter*
½ cup raw cacao powder
GARNISH:
Cacao nibs, cacao powder, crushed cashews, or dairy-free chocolate slivers
DIRECTIONS:
- Blend the crust ingredients together in a food processor until the mixture starts to come together. Add extra dates only if needed.
- Press the crust into the bottom of a 9-inch parchment lined spring-form pan to about ¼ inch thickness. Set aside while you make the filling.
- In a high-speed blender or food processor, blend together cashews, syrup, water, and salt. Blast until creamy and smooth, scraping down the sides occasionally if necessary.
- Add in the nut butter, cacao powder, coconut oil and sea salt, continue to blend until mixture is well combined.
- Using a spatula pour/scrape the filling on top of the crust and smooth evenly. Cover the cheesecake and place in the freezer on a flat surface for approx 4 hours or until frozen throughout.
- When ready to serve, remove the cheesecake from the pan and let stand at room temp for 5-10 mins.
- When ready to serve, garnish and slice into 10 – 12 slivers. Return any leftovers to the freezer for a repeat treat later. This delish cake will keep up 2-4 weeks if well wrapped. (What a treat to find this stashed in your freezer).
*Substitute Cashew, SunButter or Rainforest nut butter, as you wish
FYI: No calorie counts are to be found with my recipes. My focus is on creating and consuming ‘quality’ foods made with whole foods or those minimally processed. This approach enables my body to cue me when I’m sated. There is always another day to enjoy this delish cake again rather than over-indulging in one sitting.
TERI’S TIPS:
- To make nut meal use raw or toasted nuts and blast in your food processor or high-speed blender to a corn meal consistency
- If ordering items from www.rawelements.ca be sure to use Teri as a discount code saving you up to 15%
- Maison Orphee ingredients are found in most grocery and health food stores and can be ordered online as well