No Bake Chocolate Cheesecake

This rich cheesecake is sure to be a hit! It's so creamy and delicious, you won't believe it's made with cashews not cream cheese! Everyone we have made this for has loved it. Hope you do too!!

🖤No Bake Cheesecake🖤

Ingredients:
CRUST

• 1 cup packed dates, pitted (if dry soak in warm water for 10 minutes then drain)
• 1 1/2 cups raw almonds
• 3 Tbsp cacao powder
• 1 pinch sea salt

FILLING

• 1 1/2 cups raw cashews (pour boiling hot water over the cashews, soak for 1 hour, then drain and blend as instructed)
• 1/4 lemon juice (1 large lemon)
• 1/4 cup olive oil OR melted coconut oil
• 1 14-ounce can full-fat coconut milk
• 7 ounces dairy-free dark chocolate (chopped and melted in microwave in 30 second increments)
• 1/4 cup maple syrup

Instructions:

1. Add dates to a food processor and blend until small bits remain and it forms into a ball. Remove and set aside.
2. Next add nuts, salt and cocoa powder and process into a meal. Then add dates back in and blend until a loose dough forms - it should stick together when you squeeze a bit between your fingers. If it's too dry, add a few more dates. If too wet, add more almond meal.
3. Cut parchment paper to line a springform pan and grease sides with oil.
4. Press crust into pan. Pack it down with a spatula or the back of a spoon. Set in fridge or freezer to firm up.
5. Add all filling ingredients to a blender and mix until very smooth - up to 2-3 minutes.
6. Scrape down sides as needed and blend until very creamy and smooth. Taste and adjust flavor/sweetness as needed (I usually add a bit more syrup).
7. Pour filling over crust. Tap a few times to release any air bubbles, then refrigerate until set (about 4-6 hours OR put it in the freezer for 1-2 hours)
8. Once set, run a butter knife along the edge before removing spring form pan.
9. Top with anything you wish. My go-to is shaved dark chocolate.

This recipe was adapted from Minimalist Baker.