Raw Vanilla Bean Cheesecake with Cacao-Canna Sauce

 

What You’ll Need:

10” spring form pan

Food processor or blender

Crust: 

1 cup almonds 

1 cup shredded coconut, unsweetened

½ cup raw cacao powder 

12 Medjool Dates, pitted

Pinch Himalayan salt 

In a food processor pulse together the almonds, cacao powder and shredded coconut.

One by one, add pitted dates and salt. Process until evenly combined and dough is starting to stick together. Pour mixture into your springform pan and press around edges, evenly and firmly. 

Filling:

2 cups cashews, soaked and drained (soak 6-8 hours at room temperature)

½ cup almond, hemp or coconut milk

½ cup agave syrup

½ lemon, juiced

1 whole vanilla bean, scraped, or 1 teaspoon vanilla extract

¾ cups raw cacao butter, melted*

Drain and rinse your soaked cashews.

Add milk of choice, agave syrup, lemon juice and blend until smooth.

While food processor is running, add vanilla and melted cacao butter, and blend 30 more seconds. Pour mixture over crust.

Tap lightly on counter to remove any bubbles and refrigerate overnight. The next day, carefully remove outer rim of spring form pan and drizzle with cacao-canna sauce. Alternatively, garnish each individual slice, catering to each person’s desired dose.

 

Cacao-Canna Sauce:

1/3 cup canna-coconut oil, melted*

¾ cup raw cacao