Chocolate cheesecake
United States
Prep: 20 minutes
Cook: none
Rest: 3h00
Difficulty: Easy
Nothing easier than this no-bake cheesecake, gluten-free and super creamy! This recipe is adjusted for a ⌀ 6.5-inch tin.
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Ingredients
To delight
4
people
200
g
cashew
100
g
date
5
càs
coconut oil
4
càs
cacao powder
½
càc
salt
120
ml
coconut milk
3
càs
maple syrup
Directions
Step 1
Soak half the cashews in boiling water for half an hour.
Blend the other half together with the dates, 2 tablespoons coconut oil, 1 tablespoon cocoa powder and salt. Press this mixture down your tin and refrigerate for at least half an hour.
Step 2
Drain the remaining cashews and blend with the coconut milk, maple syrup, 3 tablespoons coconut oil.
Step 3
Once you get a smooth cream, divide in 2 and add 3 tablespoons cocoa powder into a half.
Step 4
Spread both creams on top of the crust and refrigerate for at least 1.5 hour before serving.
