Chocolatey “Cheesecake.”

chocolatey cheesecake display image  ca896821
chocolatey cheesecake display image ca896821

Chocolatey “Cheesecake.”
The first thing I ever did to change my eating habits was try to find healthy dessert alternatives because I know that for me personally, dessert is a must have in my diet! ???‍♀️
I started off with “Paleo” recipes, exchanging regular flours for coconut flour, canola oil for coconut oil and using sugar free options like dates for sweeteners. Although I don’t follow the “Paleo” style, I did learn a lot from it and it helped me in my journey at the time. ?? Now, my journey has changed and evolved and I’ve learned so many more ways to incorporate healthy foods in my diet and even in my dessert!! ?
This chocolatey (is that even a word??) “cheesecake” Is a delicious find from @the_bananadiaries that will satisfy any strong chocolate cravings!
*a little note, I personally would change up the crust. If you’re not allergic to nuts I would use blended almonds or walnuts mixed with dates and removing the milk for a crunchy crust.

1 cup dates (soaked for 4–6 hours, pits removed)
2 cups gluten free rolled oats
3/4 cup cacao powder
1 tsp vanilla extract
1/4 tsp sea salt
1/3 cup coconut milk, nut milk or water
Cheesecake Filling:
2 cup cashews (soaked for 3+ hours)
1 16 oz can coconut milk
1 cup cacao powder
1/3 cup maple syrup
1 tsp vanilla extract
1/4 tsp sea salt
1/2–1 large lemon (squeezed)
Line a 8″ springform pan with parchment paper (trick: to get the parchment paper to stick, grease the cake pan first with coconut oil and then place the parchment paper on top).
In a large food processor, pulse the oats until they’re almost a flour (but still with some oats left). Then add in the remaining crust ingredients together until it forms a thick dough. Press the dough into the bottom of the cake pan evenly.
In a food processor, pulse the cashews until smooth, then add in the coconut milk and pulse until smooth. Add in cacao powder, lemon juice, maple syrup, vanilla, and sea salt. Blend until smooth and creamy.
Pour cheesecake batter into the pan and place in your freezer.
Freeze for at least 3 hours, or until set. When removing from the freezer to slice, allow the cheesecake to come to room temperature.

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