For the crust:
1 cup raw almonds
8 pitted dates, about 4 ounces
1/8 teaspoon fine sea salt
1 Tablespoon plus 1 teaspoon pure vanilla extract
For the filling:
1 1/2 cups raw cashews, preferably organic, soaked overnight or 8 hours in 3 cups water and drained
1 cup water
1/3 cup raw cacao powder
1/2 cup raw agave syrup, or raw honey
2 Tablespoons pure vanilla extract
2 teaspoons espresso powder (not raw, but highly recommended)
1/8 teaspoon sea salt
1 1/2 Tablespoons soy lecithin granules
1/2 cup plus 2 Tablespoons coconut oil. preferably organic, melted
For the chocolate drizzle:
2 Tablespoons raw cacao powder
2 Tablespoons raw agave syrup
1-2 Tablespoons water
2 teaspoons coconut oil, melted
1 teaspoon pure vanilla extract
pinch sea salt
Make the crust:
Lightly spray an 8 inch springform pan with vegetable cooking spray, or brush with coconut oil, and set aside.
In the bowl of a food processor, process the almonds until finely ground about 25-30 seconds. With the processor running add the dates one by one through the feed tube until chopped fine. Add the salt and vanilla through the feed tube as well, and continue to process until the mixture pulls away from the sides of the bowl. It might form a ball, depending on how fresh the dates are. Press the mixture into an 8 inch springform pan, going up the side about an inch. Set aside.
Make the filling:
In the jar of a high speed blender, add the cashews. water, cacao, agave, vanilla. espresso powder and salt. Blend until smooth, about 2 minutes. With the blender running, through the lid opening, add the lecithin and blend another minute. Keep the blender running, and add the coconut oil. Blend one more minute, scraping down the sides of the jar if necessary.
Pour into the prepared springform pan. Chill for at least 8 hours, or freeze for 4. Store in the refrigerator for up to one week or freeze for up to 2 months.
Make the drizzle:
Before serving, in a small bowl, stir all of the ingredients together until smooth. Drizzle over the cheesecake.
Keep refrigerated until ready to serve. Remove the ring and drizzle with the chocolate sauce. Slice with a knife that was heated under hot water and wiped dry. Drizzle with more chocolate sauce, if desired.
Makes 10 servings. YUM!!! Lessons Learned:
1. Turn the base of the springform pan upside down with the edge raised up. That way, when you cut slices, they will easily slide off the base.
2. To neatly remove the cake from the ring of the springform pan, I take a few paper towels, run them under really hot water, wring them dry, and then go around the pan holding them up against the sides. I do this just for a few seconds to soften and release the edges.
3. To neatly cut slices, heat the knife under hot water, and thoroughly dry first.
4. Sweets are a part of my life forever! I'm going to have to learn to compromise to be happy. That means that if I fall off the bandwagon, and dive into the cookie jar, I just have to get back on that horse!!