If you want a no-bake, easy-to-make cake you can share with your friends and family, then this recipe is suitable for you.
For the crust:
- 5 to 6 Medjool dates
- 2/3 cup of pecans or walnuts
- 2 tbsp. of cocoa powder (raw or Dutch processed)
For the cheesecake:
- 3 ½ cups of raw (not roasted) cashews
- 1 cup of coconut oil
- 1 cup of agave syrup
- 3/4 cup of lemon juice
- ½ cup of water
- ¼ cup of cocoa powder
- 2 ½ of vanilla extract
- 3/4 tsp. of salt
- To start with, put the cashews into a large bowl and cover it with 1 inch of water. Soak them for about 3 hours but if you want to achieve an extra-sooth consistency, then try to add a few more hours.
- Once the cashews are ready, drain the water, rinse them, and put them into the bowl of your food processor.
- Pour the melted coconut oil over the cashew nuts and also add lemon juice, agave syrup, water, cocoa powder, vanilla extract and salt. Blend the ingredients using the processor for about 7 minutes, with you scraping the sides from time-to-time.
- Transfer the cheesecake mixture and clean the processor. You will need it for the preparation of the crust.
- Put the ingredients for the crust and process them until you attain a slightly sticky mixture.
- Press the crust mixture onto the bottom of an 8-inch (or 6-inch) spring-form pan.
- Put the cheesecake mixture onto the crust and smear it out evenly for a balanced and flat top. Cover the pan with aluminum foil and freeze for up to 6 hours (or more), or until it is completely firm.
- After that, put the cake into the fridge and chill for another 2 hours.
- You can gently run a knife just around the edge of the pan to release the cake.
Time and Serving
- Preparation : 180 minutes
- Cooking : 5 minutes
- Serving : makes 8
- Coconut oil tends to solidify in cold weather and if this happens, you need to melt it. Put it into a water tight jar and put the jar into a bowl with hot water. You can also hasten the melting process by gently stirring it. Don’t hesitate to replace water if it begins to get cold.