This rich and decadent dark chocolate cheesecake is made with wholesome ingredients and is completely dairy-free, grain-free, and refined sugar-free. The creamy filling is made with soaked cashews and the crust is made with almonds and dates. It's a perfect guilt-free indulgence.
2 cups almonds
4 Medjool dates, pitted
1/2 teaspoon cinnamon
1 tablespoon water (more as needed)
2 cups raw cashews, soaked
1 cup plain dairy-free or regular yogurt
2/3 cup raw cacao powder
1/2 cup pure maple syrup
1/2 cup coconut oil or raw cacao butter, melted
1 teaspoon pure vanilla extract
Pinch of sea salt
Pulse almonds, dates, cinnamon, and water in a food processor until a crumbly mixture forms.
Press the mixture into the bottom of a lined springform pan.
Freeze while preparing the filling.
Blend soaked cashews, yogurt, cacao powder, maple syrup, coconut oil, vanilla extract, and salt until smooth.
Pour the filling over the crust.
Freeze for at least 2 hours, or until firm.
Decorate with shaved chocolate, if desired.
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