Delicious cheesecake with nutty pecans, cashews and dried dates.
1 1/2 Whole Raw Cashews, soaked
1 cup of Loose Packed Dates, pitted
1/2 cup of hemp hearts – Hemp Shelled Seed (Hemp Hearts)
1 ripe avocado
1/4 cup of Dark Cocoa Powder
1/4 cup of coconut milk
3 tablespoon of maple syrup
2 1/2 tablespoon of fresh lemon juice
2 tablespoon of water (if needed)
Pinch of sea salt
2 tablespoons cocoa powder
2 tablespoons virgin coconut oil
1/2 tablespoon maple syrup
1 ounce of sliced strawberries
Add the pecans to a food processor and pulse until you have a coarse crumble. Then, add in dates, hemp hears and cocoa powder. Pulse until a crumbly mixture forms. You should be able to press the mixture between your fingers and have it stick together. Line the bottom of a 9 inch round tart pan or springform pan with parchment paper and grease the side with coconut oil. Turn the curst mixture out into the pan and press into the bottom until evenly spread out and smooth.
Add the cashews, dates, hemp hearts, avocado, cocoa powder, coconut milk, maple syrup, lemon juice, water and sea salt to a food processor. Process for 4 to 6 minutes or until completely smooth, stopping to scrape down the sides or add in the more water as needed.
Taste and add in more maple syrup, 1/2 a tablespoon at a time, if desired.
Pour the cheesecake mixture over the crust and smooth out with a spatula. Refrigerate for 1 hour to set before adding the strawberry layer.
Carefully arrange the strawberries in a circular pattern over the top of the cheesecake.
Add cocoa, coconut oil and maple syrup to a small sauce pan over low heat. Melt together for 1 to 2 minutes. Use a spoon to splatter or drizzle the chocolate over the strawberries.
Sprinkle with hemp hearts.
Refrigerate the cheesecake for 3 hours to set.
Slice and Serve!