This time of year (February) reminds me of my dad. He would always stock up on cinnamon hearts; when I say stock up, I mean buy tons of them!!! He would come home daily with bulk bags of them! He would make sure that he would have enough to have the candies all year around. So I made this with a heart full of love thinking of how much he would’ve liked it.
Soaking the cashews is key to making a velvety smooth “cheesecake”. I pour hot water over them and let it sit overnight. If you by chance forget, you can pour almost boiling water over the cashews and let them soak for a few hours.
Pulse the oats and pecans together until it is completely ground up. You could use all oats or all pecans, but I like the mix of both!
After mixing all the ingredients for the base together, press it into the springform pan. This would look cute as little tarts too I think! I place it in the freezer while making the filling.
The key to making a really smooth filling is the coconut oil. It makes a huge difference and it also helps the cake set faster.
Reserve some of the filling, approximately 3/4 cup; pour all the rest over the base.
With the reserved filling, add whatever coloring you choose to use and make sure it is completely blended. Pour in a snail pattern over the white filling and using a chopstick, make a swirl pattern. Freeze for 3 hours and make sure that you take it out 30 minutes before you want to enjoy it!
Cinnamon Cashew Cheesecake
A sweetly spicy dessert
- 1 1/2 Cups Medjool Dates pitted
- 1 Cup Rolled Oats
- 1/2 Cup Pecans
- 1 tsp Pure Vanilla
- 1-2 tsp Water
- A couple of drops Pure Cinnamon Oil
- 3 Cups Cashews soaked overnight
- 1 1/2+ Cup Plant Based Milk
- 1/3 Cup Coconut Oil Melted
- 2 Tblsp Maple Syrup
- 1/2 tsp Pure Cinnamon Oil
- 1 Tblsp Pink Pitaya Powder or any natural food pigment
Pulse the rolled oats and pecans in a food processor until it's ground. Pour into bowl and keep for later.
Puree the dates until it forms a ball.
Add all the base ingredients back into the food processor and pulse until it is all combined. Press into 9 inch springform pan and freeze while making the filling.
Blend everything except the pink pitaya powder until it is completely smooth.
Reserve 3/4 Cup of puree and pour the rest into the pan over the base
Add the pink pitaya powder to the reserved puree and blend thoroughly. Pour it over the white filling and swirl the color through.
Freeze for 3 hours or until it's set. Thaw for 30 minutes before serving.