Ingredients:
- For the crust:
- - 1 cup almonds
- - 1 cup dates, pitted
- - 2 tablespoons coconut oil, melted
- - Pinch of sea salt
- For the filling:
- - 2 cups raw cashews, soaked for at least 4 hours or overnight
- - 1/2 cup full-fat coconut milk
- - 1/4 cup maple syrup
- - 1/4 cup coconut oil, melted
- - 2 vanilla beans, seeds scraped out
- - Juice of 1 lemon
- - Pinch of sea salt
- For the chocolate ganache:
- - 1/2 cup coconut cream
- - 1/2 cup dairy-free chocolate chips
- - 1 tablespoon maple syrup
- - 1/2 teaspoon vanilla extract
Instructions:
In a food processor, pulse almonds, dates, coconut oil, and salt to form sticky crumbs for the crust
Line a cake pan with the crust mixture, press it into the bottom, and set it aside
Process the soaked cashews, coconut milk, maple syrup, coconut oil, vanilla seeds, lemon juice, and salt in a blender until the mixture is smooth and creamy for the filling
Evenly distribute the filling after pouring it over the crust
The cheesecake should be refrigerated for a minimum of four hours or until it solidifies
In the meantime, warm up the coconut cream in a saucepan without bringing it to a boil in order to make the chocolate ganache
Once the mixture is smooth and creamy, remove from the heat and stir in the chocolate chips, maple syrup, and vanilla extract
Give the ganache a little time to cool
After the cheesecake cools, cover the top with the ganache and spread it evenly
To solidify the ganache, put the cheesecake back in the freezer for an additional hour
Allow the cheesecake to thaw for a few minutes before serving
Savor the Chocolate Ganache and Vanilla Bean Cheesecake that is Paleo Vegan
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