This is a cake I often make for birthday parties. It’s quick and easy to make, and everyone loves it. Obviously, It’s a rich, decadent chocolate cake that feels like a cross between a truffle and chocolate fudge. What’s not to like?
I know the photo is not up to my usual standards. But this is what happens when you take photos without the memory card in the camera. And then you can’t find the card. So you need to use your phone. Hah! Still. It tastes delicious!
- 2 cups nut of choice (walnuts, almonds...)
- 10 medjool dates, pitted
- 1/3 cup cacao powder
- 2 T cacao nibs
- Pinch salt
- 2 cups raw cashews
- 1 cup young coconut meat, or more cashews
- 1 cup maple syrup
- 1 cup water
- 1 cup melted cacao butter shreds
- 1 teaspoon vanilla extract, organic
- 1 cup cacao powder
- Pinch salt
- Blend all the crust ingredients in a food processor until the crust sticks together when pressed between your fingers. Do not overprocess. Press in the bottom of a parchment-lined 7-inch springform pan, and set in the freezer.
- Blend the filling ingredients in a high speed blender until smooth. Pour into the pan. Set in the freezer to set overnight.
- In the morning, get the cheesecake out of the freezer, and let it thaw in the fridge for about 4 hours.
- Before cutting, bring some water to a boil. Run a large knife under the hot water, then use it to cut through the cheesecake to make slices. Rinse the knife with hot water after each cut.