two birthday cakes: vanilla bean + spiced chocolate cheesecakes

By blum099

Ingredients

• Vanilla Base
• 3/4 Cup Walnuts
• 4 Medjool Dates, pitted
• 1/2 Tbs Coconut Oil, not melted
• Vanilla Cheesecake
• 1 1/2 Cups Cashews, soaked
• Juice from 1/2 lemon
• 1/2 Cup Coconut Milk, canned
• 1/4 Tsp Vanilla Extract
• 1/4 Cup Maple Syrup
• 1 Tbs Coconut Oil, not melted
• Drizzle Coconut Nectar (optional)
• Vanilla Cake Toppings
• 3 Tbs Coconut Milk, canned
• 1 Tbs Vanilla Almond Butter
• 4 Tbs Maple Syrup
• Walnuts
• Chocolate Base
• 3/4 Cup Walnuts
• 4 Medjool Dates, pitted
• 1/2 Tbs Coconut Oil, not melted
• 1 Tbs Raw Cacao Powder
• Chocolate Cheesecake
• 1 1/2 Cups Cashews, soaked
• Juice from 1/2 lemon
• 1/2 Cup Coconut Milk, canned
• 1/4 Tsp Vanilla Extract
• 1/4 Cup Maple Syrup
• 1 Tbs Coconut Oil, not melted
• 2 Tbs Raw Cacao Powder
• Scant 1/8 Tsp Cloves
• Scant 1/8 Tsp Cinnamon
• Chocolate Cake Toppings
• 1/3 Cup Coconut Oil, melted
• 4 Tbs Raw Cacao Powder
• 3 Tbs Maple Syrup
• Sweet Cacao Nibs

Details

Preparation time 30mins
Cooking time 150mins
Adapted from wellandfull.com

Preparation

Step 1

Vanilla Base
In a food processor, combine dates, walnuts, and coconut oil until a chunky meal is formed.
In a 6" baking pan lined with parchment paper, press crust down until the meal sticks together and forms a solid base.
Vanilla Cheesecake
Prep cashews by soaking for at least two hours or overnight.
In a high speed blender, combine all cheesecake ingredients and blend until smooth. A note about the coconut milk - use the milk in its entirety, not just the coconut cream solids that rise to the top when the can is refrigerated.
Pour cheesecake mixture on top of the base, and set in the freezer for at least six hours or overnight.
Vanilla Cake Toppings
In a saucepan, combine coconut milk (not just the milk solids), vanilla almond butter, and maple syrup. Bring to a boil, then reduce heat and simmer for about 8-10 minutes. Let caramel cool as much as possible before pouring over cake.
For garnish, pile a heaping handful of walnuts on the top of the cake. Pour almond butter caramel over everything.
Chocolate Base
In a food processor, combine dates, walnuts, cacao, and coconut oil until a chunky meal is formed.
In a 6" baking pan lined with parchment paper, press crust down until the meal sticks together and forms a solid base.
Chocolate Cheesecake
Prep cashews by soaking for at least two hours or overnight.
In a high speed blender, combine all cheesecake ingredients and blend until smooth. Same note about the coconut milk - use the milk in its entirety, not just the coconut cream solids that rise to the top when the can is refrigerated.
Pour cheesecake mixture on top of the base, and set in the freezer for at least six hours or overnight.
Chocolate Cake Toppings
Melt ⅓ cup coconut oil in a saucepan or in the microwave. Once coconut oil is just melted, stir in cacao powder and maple syrup.
Stick chocolate drizzle in the refrigerator for about 5-10 minutes, so that the liquid becomes a little more firm.
To garnish, pile a healthy heaping of sweet cacao nibs on top of the cake. If cacao nibs aren't your thing, walnuts or pecans will do! Drizzle chocolate over everything.
To Serve
Let cheesecake thaw in the refrigerator for about an hour before serving. It can also be thawed at room temperature for about a half hour or so. The shorter it thaws, the more thick and ice cream-like the texture is. Thawing for longer results in a creamy, fluffy texture. Both are delicious!
Notes
Although I used two 6" pans to make these cheesecakes, you can absolutely try combining the two recipes if you have a larger springform pan. The great thing about raw desserts is that they're extremely forgiving - if you make a little too much, it's not a problem! Just pour the leftover cheesecake mixture into a small mug or ramekin, freeze, and enjoy as a snack