Raw Cheesecake with Almond and Cacao

This cheesecake is delicious and easy to make. It's perfect for when you want something sweet but don't want the naughty feelings afterwards. Made with no gluten, no oil and no refined sugar, you'd think it would taste bland and boring, but that's definitely not true. Dates, almond butter and cacao give this little cake an enormously scrumptious flavor. A dehydrator isn't necessary and all you need is a blender, food processor and a freezer. 

You'll need:

Crust

1 c raw cashews

1 c raw almonds

1 c soft, pitted dates

2 T cacao powder

Filling

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. 

Cashew Ranch

When I was making the transition from vegetarian to vegan, the last, and hardest, thing for me to give up was ranch dressing. I freaking loved that stuff. But once I started label reading, I was horribly disgusted. This was my ranch of choice

Pretty horrible stuff, full of GMOs, MSG, and chemicals I don't feel like trying to pronounce.

But it's ok. I've got you covered. A few weeks ago I came across this recipe. It looks great, but didn't have the flavor profile I was looking for. So, I adapted it to my preferences. It's crazy how much this tastes like regular ranch. The cashews really helped with making it creamy.

Cashew Ranch Dressing

You'll need...

I c raw cashew, soaked over night

1 1/2-2 c water (depending on how think you like your ranch)

2 tsp garlic powder

1 tsp onion powder

1 sprig fresh dill

4 tbsp fresh, chopped parsley

1 tsp salt

1 tsp freshly ground, black pepper

Let's get started!

Drain and rinse the cashews and toss in the blender with the water. Start with 1 cup of water and add more as needed. Once you have a smooth consistency, add in the rest of the ingredients and blend until creamy. 

Update!!! I added a 1 tsp of red pepper flakes and my hubby loved it even more! Try it if you want to spice it up!