I love how raw and vegan diets use quotes all the time for the imaginative recreations of naughty items like “cheesecake”.
This “cheesecake” does not have dairy in it. In fact it is high in protein and good fats while having no added refined white sugar. Trust me it is delicious and easy.
25 pitted dates
1 cup almonds
1.5 cups cashews
1 can coconut milk
1/4 cup coconut oil melted
OPTIONAL: 1 teaspoon cinnamon powder and 1 teaspoon cocoa powder
Soak cashews in warm, purified water (enough water to cover the nuts) overnight in a bowl on the counter
In another bowl soak dates in 1 cup of warm, purified water overnight in a bowl on the counter
The next day in a food processor, grind up almonds to a meal consistency. Reserving the liquid, drain dates and add dates to food processor with almonds and blend quite smooth. Take mixture and press with fingers or a spoon into a silicon baking square (this makes it easier to get out although any parchment lined baking square will do.)
Freeze date and almond “crust” in square for at least an hour if not longer.
In the food processor add drained cashews, the reserved date liquid (should be about a 1/2 cup remaining from the original cup of water after dates were removed), and 1/4 cup melted coconut oil. Blend thoroughly. When it does not seem to be grinding up anymore, slowly add in the can of coconut milk and if you choose to use cinnamon and cocoa add them now and continue to blend smooth.
Take the “crust” out of the freezer and pour cashew mixture directly on top of the “crust” which is still in the baking square.
Put entire thing back in freezer.
Serve frozen or set out on counter to thaw for about ten minutes before serving.