Ingredients:
FOR THE CRUST:
1 cup almonds
1.5 cups medjool dates , pits removed (approx. 17 dates)
1/2 cup cocoa powder
1/4 cup peanut butter
1 tsp cinnamon
pinch sea salt , finely ground
2 tbsp coconut oil , melted
FOR THE FILLING:
2 cups raw cashews , soaked overnight and strained
1 can full fat coconut milk (400 ml can)
1/2 cup cocoa powder
1/4 cup agave
1/4 cup peanut butter
1 tsp vanilla extract
1 tsp cinnamon
1/2 tsp sea salt
Instructions:
In a food processor add almonds, pulse until it’s a flour-like substance. Then add dates, cacao powder, peanut butter, cinnamon and sea salt. Melt coconut oil in saucepan on medium-high heat and pour into food processor. Pulse ingredients until combined and a dough-like substance.
Cut a sheet of parchment paper into a circular shape, sized to cover the bottom of your springform cake pan (I used an 18cm/7-inch diameter springform cake pan with removable bottom)*. Then press the dough into the bottom of the pan making a thick and level crust.
In a blender add your soaked cashews (strained), coconut milk, cocoa powder, agave, peanut butter, vanilla extract, cinnamon and salt. Blend until smooth.
Pour cheesecake filling into the centre of your cake pan. Place cake in freezer for 2-4 hours**, or until solid.
When ready to eat remove cheesecake from freezer and let thaw 15-30 minutes before slicing. (Optional to lightly dust the top with more cacao powder using a small sieve). It’s easiest to cut cake with a hot sharp knife (run the knife under hot water and towel dry before slicing).
