Mmmmm! Our mouths are drooling over this gooey, nutty, chocolatey, caramel-y cheesecake.
Ingredients:
CRUST
- 1 cup packed (~200 g) pitted dates
- 1 1/2 cups (115 g) raw walnuts
- 1/4 tsp sea salt
FILLING
- 1 1/2 cups (180 g) raw cashews
- optional: 1 tsp vanilla extract
- 1/3 cup (80 ml) maple syrup
- 1/2 cup (120 ml) full fat coconut milk (or sub another dairy-free milk, such as almond or rice)
- 1/4 tsp sea salt
- 3 Tbsp (45 ml) grape seed or olive oil (or use coconut, but it will impart more coconut flavor)
- 2 Tbsp (30 ml) lemon juice (~ 1 small lemon), plus more to taste
TOPPINGS
- 3/4 cup packed (~150 g) pitted dates (plus water to blend)
- 3/4 cup (109 g) roasted salted peanuts (I like the roasted lightly salted peanuts from Trader Joe’s)
- 3/4 cup (90 g) chopped vegan dark chocolate (I like the 72% dark chocolate from Trader Joe’s)
- optional: 1 Tbsp (15 ml) coconut oil
Serves: 12
Get the full recipe here!
Go on treat yourself, you deserve it!
The Minimalist Baker
Chloë Owens
