Description
A decadent, no-bake cheesecake featuring a fudgy brownie base, creamy cashew filling, and a luscious date caramel swirl.
Ingredients
Scale
- 1 cup raw almonds
- 1 cup pitted Medjool dates
- 2 cups raw cashews, soaked
- ½ cup full-fat canned coconut milk
- ⅓ cup pure maple syrup
- 3 tablespoons fresh lemon juice
- ⅓ cup coconut oil, melted
- 1½ teaspoons pure vanilla extract
- Pinch of fine sea salt
- ¼ cup unsweetened cacao powder
- 1 bar dark chocolate, for drizzling
Instructions
- In a food processor, pulse almonds until finely ground. Add dates and process until a sticky dough forms, binding the almonds.
- Press half of the almond-date mixture evenly into the bottom of a parchment-lined baking pan to form the brownie base. Set aside the remaining half.
- Drain soaked cashews. Blend cashews with coconut milk, maple syrup, lemon juice, melted coconut oil, vanilla extract, and sea salt until very smooth and creamy.
- Pour the cashew cream mixture over the brownie base. Tap the pan to remove air bubbles and place in the freezer to chill.
- Add cacao powder to the remaining almond-date mixture in the food processor and process until incorporated to create a fudgy brownie dough.
- Dollop spoonfuls of the chocolate brownie mixture and plain almond-date mixture (if any remains from step 2) onto the cheesecake filling. Swirl gently with a skewer or knife to create a marbled effect.
- Freeze the cheesecakes for at least 4-6 hours, or until firm. Let sit at room temperature for 10-15 minutes before cutting. Melt dark chocolate and drizzle over the top.
Notes
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 15g
- Sodium: 5mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Raw Caramel Brownie Cheesecake, No Bake Dessert, Vegan Cheesecake