🍋Spring Vibes | Golden-Chocolate Cheesecake from @outpageouseats
• 1 cup dates
• 1 cup raw almonds (mine were already slivered)
• 2 tbsp cacao
• 1 tbsp maple syrup
• 2 cups raw cashews (soaked 3+ hours)
• 1/2 cup pure maple syrup
• 1/3 cup oil (I used avocado)
• Juice of 1 lemon 🍋
• 1/3 cup @rebbl Golden Milk
• 2 tsp golden milk powder
• 1/3 cup Hu Paleo | Vegan Chocolate
• 1 or 2 tbsp cacao
• Shaved Hu chocolate for topping
1️⃣ Put dates into blender and blend until broken down. Take out and put to the side. Add almonds and blend into a meal. Add dates, 2 tbsp cacao, and syrup to the almonds and blend again. It will turn into a ball, scrape it down and blend it a few extra times until all combined (there will still be little almond chunks).
2️⃣ Spray 3 4” springform pans or one large tart pan. Divide crust dough evenly among pans and press to make a flat crust.
3️⃣ Clean your blender, then add drained cashews, syrup, oil, and lemon juice. Blend until smooth.
4️⃣ Dump half of the cashew mixture into a bowl. Add Golden Milk and golden milk powder to the blender with remaining half, and blend until smooth. Pour evenly over crusts and put in freezer while working on next layer. (Make sure to leave it in the freezer for at least 10 minutes).
5️⃣ Rinse blender, then add remaining cashew mixture. Blend with golden milk and cacao powder until smooth. When 15 minutes is up, pour chocolate layer evenly over golden milk layer. You may need to smooth with your spoon.
6️⃣ Return to freezer and feeeze until set (I let mine freeze overnight). Remove from springform pans. Top with Hu chocolate shavings. Run your knife under hot water before cutting into. **If you don’t have Rebbl, sub full-fat coconut milk and go heavy on the golden milk mix and cacao.
NO cane sugar
NO refined sugar
NO palm oil
NO soy lecithin
NO sugar alcohols - 1 hour ago