Chocolate Cheesecake

INGREDIENTS

For the crust:

• 2 cups pecans

• 4 dates, fresh or soaked

• 2 tbsp cacao

Pinch of quality salt

For the cheesecake:

• 4 cups raw cashews, soaked in cold water overnight or in warm water for 30 minutes

• 1 cup maple syrup

• 1 cup coconut oil, melted

• 1 cup cacao powder (the higher quality, the better)

• 1 cup coconut water 1 tsp vanilla Equipment needs

Equipment Needs:

• Food processor

• Spring form pan or pie plate

• Optional: high speed blender
  
  DIRECTIONS
  For the Crust:

• Starting with the crust, place pecans into the food processor and process into a fine meal.

• Add in the 2 tablespoons of cacao and salt and give it a quick pulse. Add in dates and continue to process until it forms a ball and everything is combined. If using a pie plate, grease the plate with some coconut oil.

• Remove the ‘dough’ from the processor and spread out evenly in a springform pan or plate. Place crust into the freezer to set.
  
  For the filling:

• Remove cashews from soaking water

• In blender, pour the maple syrup, coconut oil, 1/2 cup of coconut water and the cashews. Process slowly, add more water as needed, not to exceed 1 cup.

• *This is a very thick mixture! Be careful not to overheat your processor or blender. If needed, remove half of the mixture and process in smaller amounts and then combine thoroughly in a bowl when finished.*

• Pour the mixture into the pan and give it a few taps to remove any air bubbles and to make sure it is evenly spread out.

• Place it back into the freezer to set.

• Remove from fridge 30 minutes before serving, it will hold its shape and form even when thawed.