Chocolatey Cashew Cheesecake




Chocolatey Cashew Cheesecake


  • Base ingredients:
  • 3/4 cup pecan nuts
  • 6 big medjool dates
  • pinch of salt
  • Process everything into sticky crumble and press it into a tart form lined with baking paper.
  • Cheesecake layer:
  • 1 cup cashews, soaked overnight
  • 1 tbsp lemon juice
  • 4 tbsp agave nectar
  • half cup coconut milk
  • few drops vanilla extract
  • 60 gram dark chocolate
  • 1 tbsp coconut oil


  1. Process all the ingredients besides chocolate and coconut oil until very smooth.
  2. Melt the chocolate with coconut oil and pour it slowly while still processing until everything is well combined.
  3. Pour the cheesecake mass on your crust and place in the freezer for about 2-3 hours or overnight.
  4. Remove from freezer about 30 minutes before serving.




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