A chocolaty, creamy filling surrounded by a no-bake crust makes for a luscious dessert that is a breeze to prepare. This cheesecake is also sophisticated enough for the most special occasions, especially when cut into tiny slices and topped with berry coulis, a little whipped coconut cream, and a few cacao nibs.
- Yield: 8 Servings
- 2 cups (280 g) raw cashews (covered with water, soaked 8 hours, drained, and rinsed)
- ¼ cup (60 ml) coconut cream (scooped from the top of an unshaken, chilled can of full-fat coconut milk stored in the refrigerator for 24 hours before use)
- ¼ cup (20 g) unsweetened cocoa powder
- ½ cup (160 g) pure maple syrup
- 1 teaspoon vanilla extract
- 1¼ cups (125 g) walnut halves
- ½ cup (89 g) chopped dates
- ½ teaspoon ground cinnamon
- ¼ cup (30 g) almond meal, as needed
- Line the bottom of four 4-inch (10 cm) spring-form pans with a parchment paper circle.
- Place the cashews, coconut cream, cocoa powder, maple syrup, and vanilla in a food processor or high-speed blender. Process until completely smooth, occasionally stopping to scrape the sides of the machine with a rubber spatula. Depending on the efficiency of your machine, this could take up to 10 minutes. Transfer the mixture into a medium bowl and set aside. Wipe the food processor or blender clean with a piece of paper towel.
- Place the walnuts, dates, and cinnamon in the same food processor or high-speed blender. Process to chop finely and combine until the mixture sticks together when pressed. Be careful not to overprocess or the mixture will become too sticky. If it’s too late and the mixture is too sticky, pulse the almond meal into the mixture. Press down into the prepared pans. Place the cashew mixture in the crust and smooth out the top. Place the pans in an airtight container in the freezer for 3 hours until set (this will make what follows less messy), remove the cheesecakes from the pans, and transfer back into the refrigerator until ready to eat.