Ingredients:
Crust
1 cup pitted dates
1½ cups raw walnuts/cashews/almonds (you choose!)
¼ tsp sea salt
2 tbsp raw cocoa nibs (optional)
Filling
1½ cups raw cashews
1 tsp vanilla extract (optional)
2 tbsp cocoa/cacao powder
⅓ cup maple syrup
½ cup full-fat coconut milk
¼ tsp sea salt
2 tbsp lemon juice
½ cup Dark Chocolate chips
Toppings
(Add your own finishing touch with your favourite toppings, it's entirely up to you!)
Melted chocolate/ Chocolate Curls/ Crushed Oreos
Method:
Add the cashews for the filling to a bowl and cover with boiling water. Set aside for at least an hour.
Line your cake tin (8x8 tin preferably) with parchment paper and set aside.
For the crust, add the nuts and sea salt to a food processor and blitz. Then add the dates and blend until a loose dough forms – as soon as you can shape the dough it is ready (if it is too wet, add a few more nuts. If it is too dry, add dates).
Press the crust mixture into the parchment-lined dish until flat. Set crust in freezer to set.
Rinse and drain your soaked cashews and add them to a blender along with the vanilla extract (optional), maple syrup, coconut milk, sea salt, oil, and lemon juice. Blend on high until creamy and smooth.
Pour the creamy filling over the crust and release any air bubbles by lightly tapping it on a solid surface.
Add a few topping ingredients now, they will gently sink into the mixture as it sets. Cover with a slice of grease-proof paper. Place in the freezer for 3hrs, or until completely set.
Once fully set, remove the cheesecake from the freezer and cover with your chosen toppings. Then all that's left to do is dig in! ENJOY!!
If you give this one a go, don't forget to take a photo & tag GWTF Nutrition over on Instagram/Facebook......I'd love to see your creations!
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