Who doesn’t love chocolate? Well, I know a few who don’t, but this post is for those who do! This is my first time making a chocolate cashew cheesecake and it turned out really velvety and satisfyingly creamy. I have to apologize as this blog post will be lacking in pictures because I got too excited about using my new Vitamix! I will add the pictures in the next time I make it. I love how smooth the chocolate “cheesecake” layer is.
Start by making the base. I always pulse the pecans a bit first before adding the dates so that they are in smaller pieces. Once the dates were in the food processor, I decided to add a bit of cocoa powder to it to add a stronger chocolate profile. Honestly, the base is so good I could eat it by itself! I decided to add coconut oil to the cheesecake layer, and it added such a velvety texture to it. Depending on how sweet you like your desserts, you can adjust the amount of maple syrup in it. Once it’s blended together, pour over the base and freeze for 4 hours.
Raw Chocolate Cashew Cheesecake
- 1 1/4 Cups Pitted Medjool Dates
- 2 Cups Pecans
- 1 Tblsp Raw Cocoa Powder
- 1 - 2 tsp Water
- 1 tsp Vanilla
- 3 Cups Cashews soaked overnight
- 1 1/2 Cups Coconut Milk
- 3 Tblsp Raw Cocoa Powder
- 1/3 Cup Coconut Oil melted
- 2 Tblsp Maple Syrup
- 1 tsp Vanilla
In a food processor, pulse the pecans until they are in small pieces. Add the dates, cocoa powder and vanilla. Slowly add water until it forms a ball.
Press it into a 9 inch springform pan and spread out so it covers the bottom evenly. Freeze while making the chocolate layer.
Rinse the cashews and add them to the blender along with everything else. Slowly add more milk if needed.
Pour over the base and freeze for 4 hours or more. Thaw for 45 minutes before serving.