Oh man, you guys don't know what you're getting into when you make this recipe. It's out of this world delicious. I was excited to make at least two different things to share with you guys today but that didn't get to happen because I spent a lot of time on this little treat. Totally worth it. Plus there's always tomorrow to make more awesome goodies. A fruit cake is in the future as well as a coconut flavored treat. Get excited!
Cheesecakes are one of my favorite things to make because they are so darn good and the possibilities are endless. Today I'm giving you a chocolate spiced cheesecake topped with coconut whipped cream, cherries, and pomegranate seeds. I stuck with red fruits because I'm trying to kick my Christmas spirit into full gear, so you could use any fruits you want. It's your cheesecake, you make the rules!
Spiced Chocolate Cheesecake
serves 8-10
1 cup dates
1 cup oats
1 teaspoon coconut oil
In your blender or food processor blend together all ingredients and press into a 6×10 pan or two 3×5 pans (that’s what I do). Set aside.
1 cup cashews, soaked 8 hours
1 cup dates
1 tablespoon coconut sugar
1 tablespoon coconut
1/2 teaspoon nutmeg
In your blender or food processor blend together all ingredients and pour into your pan. Set aside.
1 cup cashews, soaked
1/2 cup dates
1/4 cup oats
1 tablespoon maple syrup
1 tablespoon cacao powder
In your blender or food processor blend together all ingredients and pour into your pan.
1 can full fat coconut milk
1/2 cup cherries, sliced
1/4 cup pomegranate seeds
Place the coconut milk upside down in the refrigerator for at least 24 hours. Remove from refrigerator and open, scooping out the whipped cream and topping the cheesecake with it. Top with cherries and pomegranate seeds. Serve, enjoy!
