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Raw Chocolate Cashew Cheesecake

A decadent raw dessert
Course Dessert
Prep Time 25 minutes
Total Time 3 hours 25 minutes
Servings 12 Servings
Author Sareena's Food

Ingredients

Base

  • 1 1/4 Cups Pitted Medjool Dates
  • 2 Cups Pecans
  • 1 Tblsp Raw Cocoa Powder
  • 1 - 2 tsp Water
  • 1 tsp Vanilla

Chocolate Layer

  • 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

Instructions

Base

  1. 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.
  2. Press it into a 9 inch springform pan and spread out so it covers the bottom evenly. Freeze while making the chocolate layer.

Chocolate Layer

  1. Rinse the cashews and add them to the blender along with everything else. Slowly add more milk if needed.
  2. Pour over the base and freeze for 4 hours or more. Thaw for 45 minutes before serving.