Raw Cacao Cashew Cheesecake

This raw cheesecake is the perfect balance between being rich and light, and its healthy, no-guilt ingredients make it the ultimate crowd-pleaser!

Yields 12 Servings | Total Time 8 Hours to Overnight

Ingredients (Cheesecake Crust)

• 1 1/2 cups raw almonds

• 3/4 cup packed medjool dates

• 2 tbsp cacao powder

• 2 tbsp unrefined virgin coconut oil - melted

• 1/4 tsp sea salt

Ingredients (Cheesecake Filling)

• 2 cups raw cashews (soaked overnight in cold water or hot water for 1 hr)

• 1 can full-fat coconut milk (I like the Whole Foods 365 brand)

• 1/2 cup raw cacao powder

• 2/3 cup maple syrup

• 1/4 cup unrefined virgin coconut oil - melted

• Juice and zest of 1 large lemon

• 2 tsp vanilla

• Pinch sea salt

Ingredients (Cheesecake Topping)

• 1/4 cup freeze dried raspberries

• 1/4 cup cacao nibs or finely chopped dark chocolate

• Flake salt

• Fresh raspberries topped when ready to serve

Preparation (Cheesecake Crust)

1. Coat a 9” spring form baking pan lightly with melted coconut oil and then parchment paper fitted to the bottom.

2. Add medjool dates to the food processor and pulse until a paste is formed. Remove and set aside. Add in the remaining crust ingredients, excluding the coconut oil, and pulse until it is a fine “soil looking” mixture. Add back in the date paste and the coconut oil and pulse until it starts to lightly bind together.

3. Remove the mixture from the food processor and add to the spring form pan and pack down tightly until an even layer is formed (I used my fingers to pack it down).

4. Place in freezer for 30 min to firm up before adding the cheesecake filling.

Preparation (Cheesecake Filling)

1. Add all cheesecake filling ingredients into a high speed blender and blend until completely smooth. This will probably take close to 1 min because of the cashews (Note: Make sure the filling is completely smooth before moving forward. Otherwise, your cheesecake will be gritty).

Preparation

1. Remove crust from the freezer and ensure it is firm to the touch.

2. Pour the cheesecake filling over the crust.

3. For the topping, crush the coffee beans and cacao nibs into a fine texture and sprinkle over the cheesecake surface.

4. Place the cheesecake in the freezer for 30 minutes and then top with the cacao nibs, crushed dried raspberries, lemon zest, and flake salt. Place back in the freezer overnight to firm up (Note: Store the cheesecake in the freezer for up to 2 months).

5. Remove from freezer and let thaw for 15-20 min before slicing - makes 12 slices (Note: You may need to let each individual slice thaw for an additional 10-15 min as they should not be frozen at all - they should have the texture of a traditional cheesecake).

6. Serve and enjoy!