FOR THE CRUST: 1 cup Rancho organic almonds 1.5 cups Rancho organic medjool dates , pits removed (approx. 17 dates) 1/2 cup organic cocoa powder 1/4 cup organic peanut butter 1 tsp cinnamon pinch sea salt , finely ground 2 tbsp organic coconut oil , melted
FOR THE FILLING: 2 cups Rancho organic raw cashews , soaked overnight and strained 1 can organic full fat coconut milk (400 ml can) 1/2 cup Rancho organic cocoa powder 1/4 cup organic maple syrup 1/4 cup organic peanut butter 1 tsp vanilla extract 1 tsp organic cinnamon 1/2 tsp sea salt
In a food processor add almonds and pulse a few times . Then add dates, cacao powder, peanut butter, cinnamon and sea salt. Melt coconut oil in saucepan on medium-high heat and pour into food processor. Pulse ingredients until combined and a chunky dough-like substance.
Cut a sheet of parchment paper into a circular shape, sized to cover the bottom of your springform cake pan (I used an 18cm/7-inch diameter springform cake pan with removable bottom). Then press the dough into the bottom of the pan making a thick and level crust.
In food processor add your soaked cashews (strained), coconut milk, cocoa powder, maple syrup, peanut butter, vanilla extract, cinnamon and salt. Blend until smooth. Pour cheesecake filling into the centre of your cake pan. Place cake in freezer for 2-4 hours, or until solid.
When ready to eat remove cheesecake from freezer and let thaw 15-30 minutes before slicing. (Optional to lightly dust the top with more cacao powder using a small sieve).
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