Everyone loves this rich and creamy raw vegan chocolate cheesecake. The recipe isn’t mine but I have adapted it over the years I have been making it. Best made with a Vitamix for ultra creaminess, but a food processor will work fine too.
Pecan chocolate crust:
1 cup pecans
11 pitted medjool dates
1/2 cup cacao powder
Pinch sea salt
1 teaspoon vanilla
2 cups cashew pieces soaked in filtered water overnight or at least 4 hours (the longer the better)
1/2 cup coconut oil (melted on very low heat down to liquid)
1/2 cup pure maple syrup
1/2 cup filtered water
2 teaspoons vanilla
3/4 cup raw cacao powder
For the crust:
place pecans, salt and cacao into a food processor (or blender) and pulse till combined, then add dates one by one and the vanilla. the crust should slightly stick together. remove from the processor and press down with fingers into a springform cake tin.
For the filling:
soak cashews then rinse well. place cashews into blender with maple syrup, vanilla, and water. blend until creamy.
next add in the cacao powder and coconut oil. pour over the crust and freeze overnight.
i usually cut it up into sliced and take a piece whenever – I keep it in the freezer for months (if it lasts that long!)
Best eaten while listening to one of my favourite artists Maxwell