Gluten-free, dairy-free, refined sugar-free, vegan

 

Crust

1 cup pecan meal (or other nut meal)

3-4 medjool dates or 3-4 tsp maple syrup

½ cup raw cacao powder

Pinch of sea salt

1 tsp vanilla
STEP 1: Pulse all ingredients in a food processor or blender until combined. The crust should stick slightly together.

STEP 2: Press the crust firmly into one large cake pan or 12 muffin pans. Set aside.

Chocolate filling

2 cups cashew pieces 

½ cup liquid coconut oil 

 ½ cup pure maple syrup (add more to make the filling sweeter)

½ cup water

2 tsp vanilla

¾ cup raw cacao powder
STEP 3: Soak cashews for 10-15 minutes and then rinse well.

STEP 4: Blend cashews, maple syrup, vanilla and water in a food processor or blender until creamy.

STEP 5: Add cacao powder and coconut oil and blend until smooth and creamy. 

STEP 6: Scoop mixture into pans and fill to the top. 

STEP 7: Put cakes in freezer for a few hours to set.

Chocolate sauce topping 

4 tbsp liquid coconut oil

2 tbsp pure maple syrup

3 tbsp raw cacao powder

1 tsp vanilla

STEP 8: Combine ingredients in a small bowl. The more coconut oil, the thicker the sauce will be. 

STEP 9: Pour sauce over set cheesecakes.

STEP 10: Sprinkle with crushed pecans or crushed chocolate (optional), and refrigerate until time to serve.

LifeFoods Coconut Oil - 920ml	LifeFoods Raw Cacao Powder	LifeFoods Coconut Oil - 470ml