1 c raw cashews
1 c raw almonds
1 c soft, pitted dates
2 T cacao powder
2 c soaked, raw cashews
2 T raw almond butter, like Artisana
1/4 c lemon juice
1/2 c date paste* or raw coconut nectar, such as Coconut Secret
1 c water
1 t vanilla bean powder or 2 t vanilla extract
1 t cacao powder
* date paste: 2 cups pitted and softened dates blended with 2 c water
Let's get started!
To make the crust, pulse the almonds and cashews until they are broken down into small pieces. Add in the dates and cacao and pulse until combined and the mixture holds its shape. Press into the bottom and up the sides of a spring-form pan, or for mini cakes, press into the bottom and sides of a muffin tin.
To make the filling, blend all of the ingredients except the cacao powder until smooth and silky. Pour all of the mixture, except 1/4 c, over your crust. Add the tsp of cacao to the leftover mixture and blend until combined.
Now comes the fun part. With a spoon, drizzle the filling over the cake, in lines. Try to get them as close together as you can. They definitely don't have to be perfect, because you are about to mess them up.
Now, grab a toothpick, or a skewer, and use it to make perpendicular lines through the batter, changing direction every line (up and down).
After you've finished decorating your cheesecake, cover it and place in the freezer for 4-5 hours to set. Let it thaw out for 15 minutes before cutting. The cheesecake can be stored in the freezer for up to two weeks. I usually cut it up and store slices individually for easy access.