Decadent DF, GF Chocolate Cheesecake
This rich cakes surprises people every time I make it - vegans and omnivores alike! The oils in the nuts make this so decadent, and I particularly love that it is sweetened only with dates and local honey. [Now I’m thinking I need to make this again, and soon!]
Ingredients
Filling:
1 cup/150 g cashews
1/2 cup/70 g macadamia nuts
6 tbsp honey
4 tbsp cacao powder
1/2 cup/125 ml unsweetened almond milk
1/2 tsp sea salt
1 tsp vanilla extract
2/3 cup/160 ml melted coconut oil
Base:
1/2 cup/100 g almonds
1/2 cup/150 g hazelnuts
1/2 cup/70 g raisins or dates (I have only ever used medjool dates)
3 tbsp honey
4 tbsp cacao powder
1 tsp vanilla extract
pinch of sea salt
Directions
1. Soak the cashews and macadamias for 4 hours or more then rinse well.
2. Grease a 20 cm/8 inch spring-form cake tin, then line bottom with baking paper. (I have never greased it and it comes out just fine.)
3. For the base, process the almonds and hazelnuts in food processor or high speed blender until a crumb consistency forms. Add the dates (or raisins), honey, cacao, vanilla and sea salt until well mixed. Press the mixture into the tin evenly then refrigerate for at least 1 hour.
4. For the filling, add the cashews, macadamias, honey, cacao, almond milk, sea salt and vanilla with the coconut oil in a food processor or high speed blender. Blend until smooth and creamy.
5. Pour the filling into the tin to cover the base evenly, then place in the freezer for at least 2 hours.
6. Remove from the tin while frozen and leave it out to soften a little before serving. (I release the spring portion then let it stay as is as it comes to room temperature.)
7. Store in fridge or freezer for up to one week. (If you can make it last that long!😉)
Prep Time: 40 minutes
Total Time: 4 hours, 40 minutes
Servings: 12
Substitutions
Honey – maple syrup, rice syrup
Nuts – interchange with any nut you desire such as brazil nuts, pecans or walnuts
Cacao – carob
Almond milk – quinoa milk, hempseed milk, coconut milk
Source: RebootWithJoe
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Shelby’s Notes:
I like to drizzle the top with melted chocolate once it is on a serving platter. Gently melt a few pieces of a high-cacao chocolate bar with some cacao butter (sorry, I don’t keep track of my ratios!), then drizzle over top of cake with a spoon.
