Who else is feelin’ some cacao today? Yes, please. This variation of a vegan cheesecake is extra delish and packed with yummy goodness for your body and soul. Your food palette doesn’t need to suffer when you’re making smart and BALANCED food choices. Never say no to a sweet fix and your body will be thanking you for this one.
Our Cacao Magic Cheesecake makes 24 slivers of a large pie or 4 smaller pies with 6 slices. We used a food processor for easy prep, but you can make it work with what you have on hand.
For the Crust
2 cups raw macadamia nuts OR a blend of almonds, walnuts and pecans
1/2 cup dates, pitted
1/4 cup dried coconut
For the “Cheese”
3 cups chopped cashews, soaked for at least 1 hour
3/4 cup lemon juice (or lime juice-i used limequats for this! so yum)
3/4 cup honey (Use the Philosophie Cacao Bee Honey for a touch of nutrients!)
3/4 cup coconut oil
1 tbsp Cacao Magic
1 teaspoon vanilla
1/2 teaspoon celtic sea salt (optional)
For the Topping
A sprinkling of Cacao Magic followed by:
Halved and whole fruit (we used blueberries, strawberries, and white dragon fruit; flower petals are a bonus)
To make the crust, process the nuts and dates in the food processor. Sprinkle dried coconut onto the bottom of an 8 or 9 inch springform pan. Press crust onto the coconut. This will prevent it from sticking.
To make the cheese, blend the cashews, Cacao Magic, lemon juice, Cacao Bee honey, gently warmed coconut oil, vanilla, sea salt, and 1/2 cup water. Blend until smooth and adjust to taste.
Pour the mixture onto the crust. Remove air bubbles by tapping the pan on a table.
Place in the freezer until firm. Remove the whole cake from the pan while frozen and place on a serving platter. Defrost in the refrigerator. (the more defrosted the better the taste)
Place fruits/toppings as you'd like and ENJOY!
How else do you satisfy a mid-week craving? Share with us @philosophielove or any of our other social media channels.