2 dl walnuts (or any other nuts of your liking)
8 medjool dates (pitted)
2 tablespoons coconut flakes
1 tablespoon virgin coconut oil
Pinch of sea or Himalayan pink salt
3,5 dl cashews
1 avocado (you can also replace avocado with an other banana)
2 tbs. coconut sugar
2 – 3 tbs. cacao powder
1 pinch Himalayan pink salt
1/2 – 1 dl raw cacao nibs
For the crust
Add all ingredients to a food processor and process until it becomes a sticky, crumbly texture. Transfer to a 16 cm spring form and press firmly in to the bottom of the pan.
Set the crust aside till you prepare the top layer.
For the cheesecake
Optional: soak the cashews in the water for 30 – 60 minutes . This will make them soft and the mixture extra-creamy and smooth. Add all the ingredients to the food processor and let it work until it’s creamy and smooth, using the tamper, if needed.
Pour the mixture into the spring form, on top of the crust and gently tap it on the counter top so it settles to the bottom evenly.
Sprinkle the top with raw cacao nibs and place the cheesecake in the freezer for approximately 1 – 2 hours, or until hardened.
Remove it from the freezer and let it sit on the counter top for about 5 – 10 minutes to soften a little before cutting.
Store in the refrigerator or freezer until ready to serve as it will become soft if left out at room temperature.
PS! The original recipe used only bananas but I’m not a big fan of bananas in the raw cake so I experimented with avocado and I liked the outcome. But feel free to use the original recipe, RAW VEGAN CHOCOLATE BANANA NO-BAKE CHEESECAKE.