Vanilla Cheesecake with Chocolate Almond Crust
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Vanilla Cheesecake with Chocolate Almond Crust

Recipe by hot for food
Servings
+
–

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • 1 cup raw almonds, soaked at least 3 hours

  • 1/2 cup raw walnuts

  • 1/3 cup shredded unsweetened coconut

  • 8 medjool dates, pitted

  • 1/4 cup coconut sugar

  • 2 Tbsp raw cacao powder

  • 1/4 tsp sea salt

  • 1 1/2 cup raw cashews, soaked at least 3 hours

  • 1/3 cup agave nectar or 1/2 cup maple syrup

  • 1/4 cup lemon juice

  • 1/3 cup coconut oil

  • 1/2 tsp vanilla powder or the inside of 1 vanilla bean

  • Mixed berries for topping, optional

Directions

  • In a food processor, blend the almonds and walnuts into a coarse meal. Add the shredded coconut, dates, coconut sugar, cacao powder, and sea salt and blend until well combined.
  • Divide into quarters and, using your hands, press each into a mini tart tin with a removable bottom. (Alternatively, you can use 1 larger tart tin with a removable bottom or a springform cake tin.)
  • In a high-powered blender, combine the remaining ingredients until smooth.
  • Pour the filling into the crusts nearly to the rim.
  • Place in the freezer for 2 to 4 hours or overnight to set. Before serving, allow to sit at room temperature for 10 minutes. Top with berries, if using.

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