CHOCOLATE PECAN CHEESECAKE

sans gluten, dairy or sugar #sponsored by @americanpecan #ad I make cakes for you guys all the time but I must say this cake exceeded all of my expectations and all of the trouble it gave me (i dropped it on the floor twice 🤣) was worth it! Pecans really brought the flavor of this cake to the next level with that buttery rich texture and naturally sweet taste. What’s even better is pecans on their own are nutritious, full of fiber, good fats and even flavanoids. Love adding them to my oatmeal, smoothie, snacking on it or making delicious glazed pecan butternut squash dessert 🤤

Ingredients

✨ INGREDIENTS✨

Crust:

🌱 12 pitted Medjool dates
🌱 1/3 cup raisins (optional, i love pairing it with pecans)
🌱 3/4 cup pecans
🌱 1 tbsp cacao (less processed than cocoa)

Filling:

🌱 3 cups cashews (soaked for 30 min in boiling water)
🌱 1/2 cup coconut cream
🌱 1 orange, juiced
🌱 1/3 cup maple syrup (optional splash vanilla and/ or pinch of salt)

Chocolate Topping:

🌱 1 cup pitted Medjool dates
🌱 1 tbsp cacao
🌱 2 tbsp maple syrup
🌱 1/2 cup plant milk or water
🌱 1/3 cup chocolate

🌱 Pecans or candied pecans (in a pan combine 1/2 cup coconut sugar, sprinkle cinnamon and salt, 2 tbsp water- mix until bubbly then add 1 cup pecans and mix again for a few minutes!

Directions

✨ INSTRUCTIONS✨

🌱 Combine crust ingredients in a processor and press into 6” cake mold. Combine the filling ingredients, blend and pour then let it set in freezer. Blend chocolate ingredients and pour over (freeze until u prepare pecans). Spread on top and freeze over night. Take the cake out 30 min before serving.