(RECIPE) Cashew Cheesecake w/ Cacao + Strawberry Coconut Cream
- 1 cup pitted medjool dates
- ½ cup almonds (raw)
- ½ cup walnuts (raw)
- coconut flakes
- 1 ½ cups raw cashews (soak in water for at least 4 hours then drain)
- 1/3 cup lemon juice
- 1/3 honey (or agave)
- 1/3 cup coconut oil
- 1 tsp pure maple syrup
Strawberry Coconut Spread
- 1 cup fresh strawberries
- 2 tablespoons coconut oil (melted)
- 1 tablespoon honey
- 2 bananas
- ½ avocado
- 2 tablespoons raw cacao powder
- pinch of salt
Place medjool dates and nuts in a blender and mix until it forms a crumbly dough. Press the crust into a pan or dish until desired crust thickness. Sprinkle with coconut flakes until lightly and evenly covered.
For Strawberry Spread
Heat coconut oil lightly until completely melted. Combine coconut oil in a blender with strawberries and honey and blend until smooth, set aside.
For Cacao Crème
Place all ingredients in a blender and mix until smooth, set aside
After the cashews have been soaked in water for at least 4 hours, drain and set cashews aside (**if you don't have time to soak for 4 hours, place cashews in a bowl and pour boiling water over them. Soak for about 15 minutes and they should be soft enough**)
Place the cashews, lemon juice, honey (or agave), coconut oil, and maple syrup in a high-speed blender and blend until smooth and creamy. If the mixture seems like it needs liquid, add a splash of water or coconut milk (or any other nut milk you like!).
Pour mixture evenly over crust. Once it's smoothed out, spread the Strawberry Honey spread over the top. Place cheesecake in the freezer for about two to three hours.
Before serving, take cheesecake out of freezer and let it sit and soften for 30 minutes. While it’s sitting, gently “ice” the cheesecake with the cacao crème then top with coconut flakes and cacao nibs.
Enjoy, sakaralite! Have a sexy Valentine's Day filled with lots of love xo