INGREDIENTS :
FOR THE CRUST:
100 g walnuts
150 g ground almonds
6 big dates, pitted
1 TBSP coconut oil
2 TBSP maple syrup
FOR THE FILLING :
100 g walnuts, soaked overnight
150 g cashews, soaked overnight
A pinch of salt
250 ml almond milk
2 TBSP maple syrup
2 TBSP coconut oil
1 tsp vanilla extract
FOR THE CHOCOLATE SAUCE :
6 TBSP raw cacao powder
5 Tbsp coconut oil
A pinch of salt
5 Tbsp maple syrup
100 ml almond milk
FOR THE TOPPING:
Selection of your favourite nuts
PREPARATION :
1. Soak the walnuts and cashews overnight in a big bowl.
2. For the crust, soak the dates in a boiling water for about 10 minutes. Roast the walnuts in the pre-heated to 160 C oven for about 20 minutes. Take them out from the oven and let them cool. Add all ingredients for the crust to a food processor and mix to sticky mixture. Add the mixture into the round cake tin, layer with parchment paper and press the mixture down evenly with hands. Put into the freezer.
3. For the filling, drain the soaked nuts and add to a blender together with remaining ingredients. Blend to a smooth and creamy consistency. Take the crust out of the freezer, add filling on top and smooth out evenly. Freeze for about 2 hours.
4. For the chocolate sauce, simply heat up the coconut oil on a small heat until completely melted. Take off the heat and add cacao powder, salt and maple syrup, and stir well. Then add milk and stir well again.
5. Take the cheesecake out of the freezer, spread the chocolate sauce on top, garnish with nuts and freeze for about 40 minutes.
6. Take out of the freezer at least 20 minutes before serving. Cut with hot knife into slices and serve.
Enjoy!