Let's not waste time, shall we?
Luscious, creamy, chocolatey, hazelnutty and decadent...need we say more?
Crust:
3/4 cups almonds
1/4 cup pitted, packed dates
Cacao powder
1-2 teaspoons water
Grind the almonds in a food processor.
Add the dates and continue to process into a doughy texture.
Add cacao powder, to taste. Add a little water, if necessary to ensure the dough holds together when pressed.
Press into the bottom of an 8" spring form pan. Set aside while making the filling.
Filling:
3/4 cup irish moss gel*
1 cup water
3/4 cup cashews
3/4 cups almonds
1/4 cup pitted, packed dates
Cacao powder
1-2 teaspoons water
Grind the almonds in a food processor.
Add the dates and continue to process into a doughy texture.
Add cacao powder, to taste. Add a little water, if necessary to ensure the dough holds together when pressed.
Press into the bottom of an 8" spring form pan. Set aside while making the filling.
Filling:
3/4 cup irish moss gel*
1 cup water
3/4 cup cashews
3/4 cup hazelnuts
1/2 cup maple syrup
1/2 cup cacao powder
6 drops stevia
1 teaspoon vanilla extract
1/8 teaspoon himalayan salt
4 1/2 tablespoons melted cacao butter
2 tablespoons melted coconut oil
Combine all ingredients but the butter and oil, until smooth and creamy.
Add the final two ingredients and blend to incorporate.
Pour the mixture over the crust and chill in the fridge until firm, at least 6-8 hours.
*If the gel is already chilled, pack it into the cup.
Chocolate Coconut Butter Topping:
1/4 cup Coconut Butter
1 TBS Coconut Oil
1 TBS Cacao Powder
Melt Butter and Oil and combine with Cacao powder in a small tupperware till fully mixed. Put in freezer till solid. When cheesecake is ready to serve, take the chocolate coconut butter block out of the freezer and tupperware and grate all over cheesecake to your liking.
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