SERVES
12 mini cake or a large 9 inch cake
COOK TIME
10
INGREDIENTS
Pecan chocolate crust
1 cup pecan meal (just ground up pecans, can use any nut meal of liking)
3-4 medjool dates (or 2-3 tbsp maple syrup)
1/2 cup cacao powder (cocoa powder)
pinch sea salt
1 teaspoon vanilla
Chocolate filling
2 cups cashew, pieces
1/2 cup coconut oil, liquid
1/2 cup maple syrup ( or may use agave nectar)
1/2 cup water
2 teaspoons vanilla
3/4 cup raw cacao powder (or cocoa powder)
Optional toppings
crushed pecans chocolate sauce
PREPARATION
Pecan chocolate crust
1. Place all ingredients into a food processor (can do in a blender) and pulse till combined. you want the crust to slightly stick together.
2. Grab your mini cheesecake pan and scoop your pecan chocolate crust into your pan. press down with fingers to firmly place the crust into pan.
3. Set aside as you make your filling.
Chocolate filling
1. Soak cashews for about 10- 15 minutes (optional) then rinse well. place cashews into blender with maple syrup, vanilla, and water. blend for a little bit to get it creamy.
2. Next add in your cacao powder and coconut oil. blend till creamy. you may have to scrape down the sides a few times. just keep blending till it is nice and smooth.
3. **we like our chocolate cream cake on the rich chocolate not too sweet side, you may add in a little bit more sweetness if desired.
4. Once chocolate filling is blended begin scooping your filling into your mini cheesecake pans. fill them to the top. set the chocolate cream cakes into your freezer to set for a few hours before removing from pan.
