NO-BAKE CHOCO CASHEW CHEESECAKE

So, lets kick things off with a tasty dessert inspired recipe with some common pantry staples. You can expect between 8 and 12 servings from the following recipe. The list of ingredients is as follows:

  • 2 cups (280 g) raw cashews (covered with water, soaked 8 hours, drained, and rinsed)
  • ¼ cup (60 ml) coconut cream (scooped from the top of an unshaken, chilled can of full-fat coconut milk stored in the refrigerator for 24 hours before use)
  • ¼ cup (20 g) unsweetened cocoa powder
  • ½ cup (160 g) pure maple syrup
  • 1 teaspoon vanilla extract
  • 1¼ cups (125 g) walnut halves
  • ½ cup (89 g) chopped dates
  • ½ teaspoon ground cinnamon
  • ¼ cup (30 g) almond meal (flour), as needed

Line the bottom of four 4-inch (10 cm) spring-form pans with a
parchment paper circle. I use the Teflon sheets listed below to cut down on my waste.


Place the cashews, coconut cream, cocoa powder, maple syrup, and
vanilla in a food processor or high-speed blender. Process until
completely smooth, occasionally stopping to scrape the sides of the
machine with a rubber spatula. Depending on the efficiency of your
machine, this could take up to 10 minutes. Transfer the mixture into a
medium bowl and set aside. Wipe the food processor or blender clean
with a piece of paper towel.


Place the walnuts, dates, and cinnamon in the same food processor or
high-speed blender. Process to chop finely and combine until the
mixture sticks together when pressed. Be careful not to overprocess or
the mixture will become too sticky. If it’s too late and the mixture is too
sticky, pulse the almond meal into the mixture. Now you are ready to Press the mixture down into the prepared pans.


Place the cashew mixture in the crust and smooth out the top – try not to overwork the mixture. Imperfections are fine, you’re not plastering a wall! Place the pans in an airtight container in the freezer for 3 hours until set (this will make what follows less messy). Once set, remove the cheesecakes from the pans, and transfer back into the refrigerator until ready to eat.

Recipe Notes
Serve this cheesecake topped with a simple coulis: Combine 12 ounces (340 g) frozen raspberries or strawberries and 2 tablespoons (40 g) pure maple syrup in a small saucepan and cook on medium heat until the berries fall apart or for about 10 minutes. If you don’t like seeds, strain through a fine-mesh sieve before using. This yields approximately 1½ cups (355 ml).

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