(Photo: Yuki Sigiura)
The best treat for anyone who’s gluten- or dairy-free, raw or vegan. It’s simply delicious and rich in nuts, vanilla and cinnamon… and so mood-enhancing and nutritious, too. But remember that sweet is sweet, so don’t eat the whole thing and expect to feel youthful! Small slices work best.
For the filling:
1 ¾ cups raw cashews
1 small zucchini, peeled
¼ cup raw cacao powder
¼ cup maple syrup (optional)
1 Tbsp vanilla powder, or seeds of 1½ vanilla beans
¼ tsp Himalayan or Celtic salt
scant ¼ cup coconut oil, melted
For the crust:
2/3 cup almonds
2/3 cup hazelnuts
3 oz Medjool dates, pitted
½ tsp ground cinnamon (optional)
1½ Tbsp coconut oil
¾ cup strawberries
pinch of black pepper
1 Tbsp cacao nibs
- For the filling, soak the cashews for two hours, then drain.
- Meanwhile, for the crust, blend the nuts and dates in a food processor, add the cinnamon and coconut oil, and blend until well combined. Line the bottom of an 8-inch springform cake pan with wax paper. Press the crust down evenly inside the pan so it is well compacted, then place in the freezer for 30 minutes to firm up.
- Return to the filling: chop the zucchini into four pieces. Blend the drained cashews until smooth, then add the zucchini, cacao, maple syrup, vanilla, and salt. Finally, mix in the melted coconut oil. Blend until smooth, then spread over the top of the crust. Return to the freezer and let set.
- Take the cheesecake from the freezer 30 minutes before serving. Slice the strawberries, sprinkle them with the pepper to bring out the flavor, then arrange them on top of the cheesecake, and sprinkle over the cacao nibs.
Recipe originally from Cook Yourself Young