+GF +SFO
This rich and wonderful dessert was all Alex’s idea. She asked me to make it for the holidays, and of course I said yes. It’s everything you’d expect from a cup of hot cocoa, only it’s in cheesecake form and it’s frozen. —LM + AM
MAKES 1 (8-INCH [20-CM]) ROUND CAKE
FILLING
2 cups (225 g) raw cashews, soaked in boiling water for at least 4 hours
2½ tbsp (34 g) refined coconut oil, melted
½ cup (120 ml) plant-based milk (don’t use coconut milk)
½ cup (120 ml) pure maple syrup
½ cup (56 g) cocoa powder
2 tsp (6 g) tapioca starch
1 tbsp (15 ml) lemon juice
¼ tsp fine sea salt
CRUST
2 cups (340 g) roasted almonds
3 large pitted dates
¼ tsp fine sea salt
3–4 tbsp (45–60 ml) water
½ cup (91 g) semisweet vegan chocolate chips (use soy-free)
TOPPINGS
Vegan marshmallows
Melted chocolate
Crushed peppermint candy
FOR THE FILLING
Drain and rinse the cashews and put them in the blender. Add the coconut oil, milk, maple syrup, cocoa powder, tapioca starch, lemon juice and salt. Blend the mixture on a high speed for about 2 minutes, scraping the sides when needed. It should be smooth and creamy.
FOR THE CRUST
Add the almonds, dates and salt to a food processor, and start to process. Add 1 tablespoon (15 ml) of water at a time until it turns into a ball. Remove the ball and press it evenly into the bottom of an 8-inch (20-cm) springform pan.
Melt the chocolate chips and spread it evenly on top of the crust. Pour the cheesecake filling over the crust and spread it evenly in the pan. Freeze overnight.
Remove it from the freezer and wait an hour before cutting. Top it off with vegan marshmallows, drizzle with melted chocolate and sprinkle with crushed peppermint candy.