Ah Summer! The time of social gatherings and food, bbq's, and parties. If I was going to bring something to a party, I would choose a dessert, and not just any dessert, a high-vibe dessert!
Ingredients:
For the Crust:
2 Cups Raw Almonds
1/2 Cup Dates
1/8 Tsp Fine Sea Salt
Super Yummy Filling:
3 Cups Raw Cashews (Soaked 6-8 hrs)
1/2 Cup Raw Cacao Powder
3/4 Cup Melted Coconut Oil
1 Tbs Vanilla Extract
1/4 Tsp Fine Sea Salt
1/2 Cup Pure Maple Syrup
1/2 Tbs Cinnamon
1/2 Cup Almond Milk
Dash Cayenne (because I can)
Directions:
Prepare the crust by putting almonds and dates in a food processor. (I used the dry blade on the vitamix and made it in two batches for ease) Process until well combined. Line the bottom of an 8-inch spring form pan with plastic wrap or parchment paper. (Using coconut oil will work as well, and a pie dish will make do) Press crust evenly on to pan, and place in freezer to set while you prepare your filling.
Place remaining ingredients in a high powered processor or blender. Blend until smooth. Pour filling into set crust and place back in the freezer over night to let it all set up. Remove from from freezer 1 hour prior to serving. The coconut oil is what keeps this cake firm so it should always be kept cool. Since soaked nuts are good for about one week, the cake should keep in the fridge for the same amount of time. Otherwise keep in freezer. Top with your favorite fruit or nothing at all. Enjoy this delicate chocolate, vibrant cheesecake!
Vibrant and True to the Natural You!
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