Chocolate Chip Cheesecake
A few weeks ago we posted a recipe for a raw lemon lavender cheesecake. It was one of the best desserts I've ever made. Alex and I loved the idea of getting creative with the recipe and making something with a little more chocolate, so last night we came up with this little baby. I should warn you now that this will not last long in your home after its made. We ate HALF THE PIE in one night. I'm not even embarrassed, because it was so, so wonderful. Okay, I'm a little embarrassed...but it really is good! The thick creamy texture of the "cheesecake" so closely resembles that of real cheesecake, it blows my mind that everyone wouldn't pick this healthier option!
We would've topped it with some homemade coconut whipped cream if we'd had any cans of coconut milk. I bet that would REALLY be delicious!
1/2 cup dates
1 1/2 cup nuts (I used almonds and walnuts)
3 tablespoons melted coconut oil
Blend all ingredients together in a food processor.
Line a cake pan or pie tin with non-stick or waxed paper.
Press mixture into the sides and bottom of pan.
Refrigerate to set, about one hour.
3 cups cashews (or walnuts)
3/4 cup unsweetened vanilla hemp milk
2/3 cup agave nectar
3/4 cup melted coconut oil
1 teaspoon salt
3 teaspoons vanilla
Blend all ingredients together in food processor until smooth and creamy, about 2-3 minutes.
Pour mixture into a bowl and fold in 1/2-3/4 cup chocolate chips.
Pour batter into set crust and refrigerate for several hours or overnight before removing from wax paper and serving!