Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crust
Filling
Date Caramel
Method
Crust
- 1
Prepare the Crust
In a food processor, combine the almonds, pitted Medjool dates, cocoa powder, and a pinch of salt. Process until the mixture is crumbly but holds together when pressed.
- 2
Form the Base
Press the crust mixture evenly into the bottom of a springform pan, making sure it is packed tightly. Set aside.
Filling
- 3
Blend the Filling
In a high-speed blender, combine the soaked cashews, coconut cream, maple syrup, dark cocoa powder, vanilla extract, and lemon juice. Blend until completely smooth and creamy.
- 4
Pour the Filling
Pour the filling over the prepared crust in the springform pan, spreading it evenly with a spatula.
- 5
Chill
Place the cheesecake in the freezer for at least 4 hours or until firm.
Date Caramel
- 6
- 7
Serve
Once the cheesecake is firm, remove it from the freezer, slice, and drizzle the date caramel over the top before serving.