For all you chocolate lovers, I have the perfect guilt free decadent dessert for you! This no bake “Cheesecake” is not only packed with nutrients, but also refined sugar free!

INGREDIENTS

Crust:

• 1 cup slivered almonds

• 1/4 cup pistachios

• 1/4 cup coconut oil

• 9 pitted dates

Cheesecake filling:

• 2 cup soaked raw cashews

• Pinch of salt

• 1/2 cup cocoa powder

• 1 tbsp vanilla extract

• 1/2 avocado

• 1/2 cup maple syrup

• 1 1/2 cup coconut cream

• ¼ cup agave

INSTRUCTIONS

1. Soak raw cashews in hot water for 15 minutes, while you prepare the crust.

2. For the crust, pulse together dates, almonds, pistachios, and coconut oil in a food processor. Once the crust is a fine consistently pack into a spring pan. Push part of the crust half way up the edges of the pan. Place crust into the freezer while you prep the rest of the cheesecake.

3. In your food processor add in the rest of the ingredients. Blend until it becomes a smooth consistency and looks like pudding. If your mix looks too runny, soak another 1/2 cup of cashews and add them into the mix until the consistency is pudding like.

4. Remove the crust from the freezer and pour the cheesecake mix into the pan. Place the cheesecake back in freezer for 30 minutes. After the cheesecake has hardened some you can add any toppings you would like. I did raspberries, coconut flakes, Hu chocolate chunks, and pomegranates seeds for a Valentines decoration. Once you’ve added the toppings place cheesecake back into freezer overnight and enjoy the next day.

   Tips:

   • Cheesecake will last up to a week in the freezer, that is if you don’t eat it all before then!

   • Best eaten when taken out of freezer and thawed for 5-10 minutes.

Enjoy!

Let me know your what you think below in the comments below and tag me on Instagram! @gabrielleskitchen__