: a mouthwatering, smooth richness that melts in your mouth and leaves you longing for another slice. The tangy sweetness of chocolate chip cheesecake blends with the chocolaty goodness of a brownie crust. Simply divine!
Ingredients
Crust
1 cup chopped dates (soaked in warm water for 5 minutes)
1/4 cup golden raisins (soaked with dates in warm water)
1 1/2 cups almond meal
1/2 cup unsweetened cocoa powder
1 tablespoon plus 2 teaspoons pure vanilla extract
1/2 teaspoon finely ground sea salt
Cake
1 1/2 cups raw cashews (soaked in hot water for at least 20 minutes, should be swollen and soft)
1/3 cup coconut oil melted (I use virgin since it is not baked)
1/3 cup coconut nectar (maple syrup may be substituted with a small flavor change)
1/4 cup cashew milk (other nut or seed milks may be substituted)
1 tablespoon plus 2 teaspoons lemon juice
1 teaspoon pure vanilla extract
2 tablespoons coconut palm sugar
1/4 teaspoon finely ground sea salt
1/2 cup vegan chocolate mini chips (more if desired for drizzle, I use Enjoy Life brand)
Instructions
1) Lightly grease bottom of 8 inch cake pan or 9 inch spring form pan and set aside. Soak chopped dates and raisins in hot water for about 5 minutes and raw cashews in hot water for at least 20 minutes (should be swollen and soft).
2) Drain dates and raisins and place in food processor. Blend (while periodically scraping sides) until a pasty texture with some chunks (see picture in post). Add almond meal, cocoa powder, vanilla, and sea salt. Blending (with periodic scraping of the sides) until a dough ball forms.
3) Flatten dough ball and press onto bottom of greased pan (flattening and spreading until whole pan base is covered). See picture in post. Place in freezer until ready to spread cheesecake mix.
4) Drain cashews. Place in food processor and blend until chunky. Add in coconut oil, coconut nectar, and cashew milk and blend until smooth. Add lemon juice, vanilla, coconut palm sugar, and sea salt. Blend until smooth (see picture in post). Transfer to mixing bowl and stir in chocolate chips. Pour on top of chocolate crust and spread with a spatula until smooth. Place covered in freezer for a minimum 3-4 hours. To apply drizzle, melt chocolate and drizzle with teaspoon. Return to freezer for 5 minutes.
5) To serve remove from freezer. If a softer texture is desired, allow to sit at room temperature for about 20 minutes. It is also delicious served directly from freezer as a frozen cheesecake dish.
Notes
Total Time does not include time in freezer
Pans I used a springform pan as it makes for easier removal, but a cake pan may be substituted. If a thicker cake is desired a smaller pan can be used.
Ingredients
Crust
1 cup chopped dates (soaked in warm water for 5 minutes)
1/4 cup golden raisins (soaked with dates in warm water)
1 1/2 cups almond meal
1/2 cup unsweetened cocoa powder
1 tablespoon plus 2 teaspoons pure vanilla extract
1/2 teaspoon finely ground sea salt
Cake
1 1/2 cups raw cashews (soaked in hot water for at least 20 minutes, should be swollen and soft)
1/3 cup coconut oil melted (I use virgin since it is not baked)
1/3 cup coconut nectar (maple syrup may be substituted with a small flavor change)
1/4 cup cashew milk (other nut or seed milks may be substituted)
1 tablespoon plus 2 teaspoons lemon juice
1 teaspoon pure vanilla extract
2 tablespoons coconut palm sugar
1/4 teaspoon finely ground sea salt
1/2 cup vegan chocolate mini chips (more if desired for drizzle, I use Enjoy Life brand)
Instructions
1) Lightly grease bottom of 8 inch cake pan or 9 inch spring form pan and set aside. Soak chopped dates and raisins in hot water for about 5 minutes and raw cashews in hot water for at least 20 minutes (should be swollen and soft).
2) Drain dates and raisins and place in food processor. Blend (while periodically scraping sides) until a pasty texture with some chunks (see picture in post). Add almond meal, cocoa powder, vanilla, and sea salt. Blending (with periodic scraping of the sides) until a dough ball forms.
3) Flatten dough ball and press onto bottom of greased pan (flattening and spreading until whole pan base is covered). See picture in post. Place in freezer until ready to spread cheesecake mix.
4) Drain cashews. Place in food processor and blend until chunky. Add in coconut oil, coconut nectar, and cashew milk and blend until smooth. Add lemon juice, vanilla, coconut palm sugar, and sea salt. Blend until smooth (see picture in post). Transfer to mixing bowl and stir in chocolate chips. Pour on top of chocolate crust and spread with a spatula until smooth. Place covered in freezer for a minimum 3-4 hours. To apply drizzle, melt chocolate and drizzle with teaspoon. Return to freezer for 5 minutes.
5) To serve remove from freezer. If a softer texture is desired, allow to sit at room temperature for about 20 minutes. It is also delicious served directly from freezer as a frozen cheesecake dish.
Notes
Total Time does not include time in freezer
Pans I used a springform pan as it makes for easier removal, but a cake pan may be substituted. If a thicker cake is desired a smaller pan can be used.
