Cinnamon Dolce "Cheese"cake
Ingredients
For the Crust
- 1/2 heaping cup raw pecans
- 1/2 heaping cup raw almonds
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- Dash of sea salt
- 5-7 medjool dates pitted
- 1/3 cup dark chocolate chips optional
For Cheesecake Filling
- 3 cup raw cashews soaked overnight or for at least 4 hours
- 1/2 - 2/3 up pure maple syrup
- 1/2 cup coconut oil melted
- 1 T vanilla extract
- 1/2 - 1 T cinnamon
- 1 tsp lemon juice
- Dash of sea salt
Instructions
- In a food processor, combine the pecans and the almonds for the crush and process until grain like consistency.
- Add in all other crust ingredients and process until dates are completely processed and almost a dough begins to form.
- Press the crust VERY firmly into a small dish lined with parchment paper or lightly greased with coconut oil. An 8 or 9 inch pan should work.
- Place the dish in the freezer to set.
- Add all the filling ingredients into the food processor or blender.
- Process or blend until very smooth.
- Pour mixture over the crust.
- Place in the refrigerator to chill for about 45 minutes to one hour or until firm.
- Once set, enjoy!
Notes
If you have ground vanilla, use 1/2 vanilla extract and add about a tsp of vanilla bean. The ground vanilla bean really adds a great vanilla flavor.
I LOVE cinnamon. Start with 1/2 T and if you want more add it.
I LOVE cinnamon. Start with 1/2 T and if you want more add it.