Servers: 12 mini cheesecakes or one large 8 or 9 inch cake (I made the 9inch shape, and it was very thin.)
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
place all ingredients into a food processor (can do in a blender) and pulse till combined. you want the crust to slightly stick together.
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.
set aside as you make your filling.
chocolate filling:
- 2 cups cashew, pieces
- 1/2 cup vegetable oil
- 1/2 cup maple syrup
- 1/2 cup water
- 2 teaspoons vanilla
- 3/4 cup raw cacao powder (or cocoa powder)
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.
next add in your cacao powder and oil. blend till creamy. you may have to scrape down the sides a few times. just keep blending till it is nice and smooth.
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. you may enjoy this chocolate dessert as is or you may add on more chocolate and pecans. (I found this to be very rich, and oh so good!)
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