Ingredients – Crust:
- 1 C soaked and dehydrated pecans (or any other nut)
- 3-5 moist dates (pitted)
- 1 TBS coconut oil
Ingredients – Filling:
- 1 C raw cashews (soaked for 1 hr if you don’t have a vitamix)
- 2 1/2 TBS lemon juice
- 2 TBS coconut oil
- 1/4 C maple
- 1/2 tsp vanilla extract
- 1/8 tsp salt
- 2-3 TBS water – add a little at a time, just enough to blend.
Ingredients – Chocolate Swirl:
- 2 TBS cacao powder
- 1 TBS maple syrup
- 1 TBS coconut oil
Instructions – Crust:
- Pulse nuts in food processor until you have large chunks.
- Add dates and process until you have a stick dough.
- Place in fridge to set and make filling.
Instructions – Filling:
- Blend all ingredients until smooth.
- Batter should be thick and liquid so you can pour, but not watery.
- Pour into mini tart molds (or large spring form pan).
Instructions – Chocolate Swirl:
- Whisk all ingredients until smooth. (You may want to double this recipe for use in a blender, otherwise there might be too little liquid to make in blender.)
- To make swirl, drizzle chocolate in rows across top of cheese cake while BEFORE it sets.
- Take a toothpick and drag vertically across horizontal rows back and forth.