By Editorial Team
The best treat for anyone who's gluten- or dairy-free, raw, or vegan.
It's simply delicious and rich in nuts, vanilla, and cinnamon… and so
mood-enhancing and nutritious, too. But remember that sweet is sweet, so
don't eat the whole thing and expect to feel youthful! Small slices
work best.
[post_ads_2]
Total Time:
Prep:
Level:
Easy
Yield:
8
Ingredients
Filling
- 1¾ c. raw cashews
- 1 small zucchini, peeled
- ¼ c. raw cacao powder
- ¼ c. maple syrup (optional)
- 1 tbsp. vanilla powder, or seeds of 1½ vanilla beans
- ¼ tsp. Himalayan or Celtic salt
- ¼ c. coconut oil, melted
[post_ads_2]
Crust
- 2/3 c. almonds
- 2/3 c. hazelnuts
- 3 oz. Medjool dates, pitted
- 1/2 tsp. ground cinnamon (optional)
- 1½ tbsp. coconut oil
Decoration
- 3/4 c. strawberries
- pinch of black pepper
- 1 tbsp. cacao nibs
Directions
For the filling, soak the cashews for two hours, then drain.Take the cheesecake from the freezer 30 minutes before serving. Slice the strawberries, sprinkle them with the pepper to bring out the flavor, then arrange them on top of the cheesecake, and sprinkle over the cacao nibs.
Return to the filling: chop the zucchini into four pieces. Blend the drained cashews until smooth, then add the zucchini, cacao, maple syrup, vanilla, and salt. Finally, mix in the melted coconut oil. Blend until smooth, then spread over the top of the crust. Return to the freezer and let set.
Meanwhile, for the crust, blend the nuts and dates in a food processor, add the cinnamon and coconut oil, and blend until well combined. Line the bottom of an 8-in [20-cm] springform cake pan with wax paper. Press the crust down evenly inside the pan so it is well compacted, then place in the freezer for 30 minutes to firm up.
