Ready for Mother's Day? 🌸 Treat Mom to our delicious Confections and give her the best! 💚
FOR THE CRUST: 1 cup Rancho organic almonds 1.5 cups Rancho organic medjool dates , pits removed (approx. 17 dates) 1/2 cup organic cocoa powder 1/4 cup organic peanut butter 1 tsp cinnamon pinch sea salt , finely ground 2 tbsp organic coconut oil , melted
FOR THE FILLING: 2 cups Rancho organic raw cashews , soaked overnight and strained 1 can organic full fat coconut milk (400 ml can) 1/2 cup Rancho organic cocoa powder 1/4 cup organic maple syrup 1/4 cup organic peanut butter 1 tsp vanilla extract 1 tsp organic cinnamon 1/2 tsp sea salt
In a food processor add almonds and pulse a few times . Then add dates, cacao powder, peanut butter, cinnamon and sea salt. Melt coconut oil in saucepan on medium-high heat and pour into food processor. Pulse ingredients until combined and a chunky dough-like substance.
Cut a sheet of parchment paper into a circular shape, sized to cover the bottom of your springform cake pan (I used an 18cm/7-inch diameter springform cake pan with removable bottom). Then press the dough into the bottom of the pan making a thick and level crust.
In food processor add your soaked cashews (strained), coconut milk, cocoa powder, maple syrup, peanut butter, vanilla extract, cinnamon and salt. Blend until smooth. Â Pour cheesecake filling into the centre of your cake pan. Place cake in freezer for 2-4 hours, or until solid.
When ready to eat remove cheesecake from freezer and let thaw 15-30 minutes before slicing. (Optional to lightly dust the top with more cacao powder using a small sieve).
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