Dreamy No Cheese Chocolate Cheesecake

*NOTE: This is a MAKE AHEAD recipe. Although it is easy to make, you need to allow 4 hours for soaking the cashews and dates before you start, and 3 hours of freezing time.

This cake is DELISH! It tastes like a cross between a chocolate mousse and a cheesecake and you won't believe there is no dairy! I like this recipe because you can make it ahead and store it in your freezer until you are ready to serve it. I also doubled the batch (because I have a blender that would fit it) and made 2.

Let me know what you think!

- Jackelyn

Dreamy No Cheese Chocolate Cheesecake

Gluten Free – Dairy Free – No Bake

Filling:

· 2 C raw cashews (soaked for at least 4 hours)

· 1 16oz can of coconut milk

· 1/3 C maple syrup

· ¾ C cocoa powder

· 2 tsp vanilla

· Juice of 1 lemon

· Pinch of sea salt

Crust:

· 1 C of pitted dates (soaked for at least 4 hours)

· 1/3 C coconut milk or nut milk

· 1 tsp vanilla

· 2 C gluten free rolled oats

· ¾ C cocoa powder

** Serve with 2 cups of frozen mixed berries – pureed & Coconut whip cream

Instructions:

- Place cashews in a bowl of filtered water (covered) and soak for 4 hrs.

- Place dates in a bowl of filtered water (covered) and soak for 4 hrs.

- Line a greased springform pan (or 8” pan) with parchment paper.

- In a food processor or large blender combine soaked dates, milk and vanilla, and blend until semi-smooth.

- Add in cocoa powder and oats and blend until it forms a dough like consistency.

- Press dough into bottom of parchment lined pan.

- In a food processor blend the cashews and coconut milk until very smooth. Add the remainder of the filling ingredients and blend until well combined.

- Pour filling over crust and place in freezer for 3 hours.

- Take cheesecake out 30 mins before serving to let thaw a bit. (After cake has set you can serve frozen or just chilled)

- Serve with pureed berries and whip and ENJOY!!!!

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