raw + vegan chocolate cashew cheesecake

this vegan Chocolate Cheesecake -  is one for the books and here for you to try. if you would like to give this delicious vegan cheesecake a try you can start by placing 2 cups of cashews in a bowl and soak in spring water or filtered water. soak cashews for four hours or overnight. 

full transparency, we first tried this recipe from a google search five years ago, we have since modified it a few times for perfection purposes & we couldn’t tell you where we found the original. we doubled the recipe at one point to give the dessert some depth and added a few goodies. the toppings “take the cake” if you ask us! pictured here are strawberries and mint, but today we are adding fresh organic blueberries. we use a 9” spring form pan for easy service. 

crust 

1 cup pitted dates 

1 cup almonds 

½ cup flaked coconut 

1 tblspn maple syrup 

filling 

2 cup raw cashews soaked 

1/4 cup coconut butter 

1/3 cup maple syrup 

1 tspn vanilla extract

½ cup unsweetened cacao powder 

dash of sea salt 

¾ cup coconut or almond milk 

toppings: optional

vegan chocolate ganache makes a great top layer with an added texture variation, you can make that by melting 1/2 cup of vegan chocolate chips and 1/2 tbsp coconut manna 

fresh berries of any assortment 

mint leaves 

chocolate ganache 

directions: (soak cashews over night or for 4 hours)

1. Spray a nine-inch round spring-form pan with oil - coconut, avo or sunflower, whatever you have 
2. To make the crust, blend the dates, almonds, maple syrup and coconut flakes in a food processor until fully mixed and binds when pressed together. Press the crust mixture into the bottom of and up the sides of the pan halfway. Use your fingers and make sure to firmly press before setting aside in the freezer. Rinse food processor ! 
3. For the filling, drain the cashews well. Place cashews into the food processor with the coconut butter, maple syrup, vanilla, cocoa, sea salt, and milk. Blend extremely well, about 3 minutes on highest setting. Poor the filling into the center of the crust and allow to spread out near the edges of the crust. Place the finished cheesecake in the freezer for four hours or overnight before serving. Remove the cake from the pan by placing it in piping hot water for 5-10 seconds and removing from spring form - or you can let it sit for five minutes or so and it should pop right out of the spring form. 

garnish with fresh berries or mint leaves and vegan chocolate ganache

serve chilled after a balanced meal! mmm.... so good. 

*helpful hint :: I like to cut this up into one inch by one inch squares and serve as "cheesecake bites" !! Have fun with service, esp if you're sharing :) 

thank you for being here, 

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