DESSERTS
No-bake Choco Cashew Cheesecake
- ► MAKES 8 to 12 SERVINGS
- ● 2 cups (280 g) (9.9oz) raw cashews
- (covered with water, soaked 8 hours,
- drained, and rinsed)
- ● ¼ cup (60 ml) coconut cream (scooped
- from the top of an unshaken, chilled can
- of full-fat coconut milk stored in the
- refrigerator for 24 hours before use)
- ● ¼ cup (20 g) (0.71oz) unsweetened
- cocoa powder
- ● ½ cup (160 g) (5.6oz) pure maple syrup
- ● 1 tsp vanilla extract
- ● 1¼ cups (125 g) (4.4oz) walnut halves
- ● ½ cup (89 g) (3.1oz) chopped dates
- ● ½ tsp ground cinnamon
- ● ¼ cup (30 g) (1.1oz) almond meal, as
- needed
- NUTRITIONAL VALUES
- ● Calories: 311kcal
- ● Fat: 23.6g (4.2g S.Fat)
- ● Carbs: 21.2g
- ● Protein: 9g
- ● Sugar: 13g
- ● Sodium: 3mg
- DIRECTIONS
- Line the bottom of four 4-inch (10 cm)
- spring-form pans with a parchment paper circle.
- Place the cashews, coconut cream, cocoa
- powder, maple syrup, and vanilla in a food
- processor or high-speed blender. Process until
- completely smooth, occasionally stopping to
- scrape the sides of the machine with a rubber
- spatula. Depending on the efficiency of your
- machine, this could take up to 10 minutes.
- Transfer the mixture into a medium bowl and
- set aside. Wipe the food processor or blender
- clean with a piece of paper towel.
- Place the walnuts, dates, and cinnamon in the
- same food processor or high-speed blender.
- Process to chop finely and combine until the
- mixture sticks together when pressed. Be
- careful not to overprocess or the mixture will
- become too sticky. If it’s too late and the
- mixture is too sticky, pulse the almond meal into
- the mixture. Press down into the prepared
- pans.
- Place the cashew mixture in the crust and
- smooth out the top. Place the pans in an airtight
- container in the freezer for 3 hours until set (this
- will make what follows less messy), remove the
- cheesecakes from the pans, and transfer back
- into the refrigerator until ready to eat.
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