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1
Recommendation: Plan to make this cake at least a day ahead. The cashews need to be soaked for a minimum of 5 hours but do best when soaked overnight. You can also soak the dates the night before and then they will peel easier.
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2
Gather equipment: springform pan and food processor.
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3
Set aside coconut flakes. They will be used as your first layer to prevent the crust from sticking.
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4
Combine dates, macadamia nuts, almonds and sea salt in a food process. process well.
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5
Grab your springform pan, sprinkle the coconut flakes before packing your crust.
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6
Begin to evenly pack the date nut crust into the springform pan.
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7
Once you complete step 5, put your crust in the freezer for a minimum of 1 hour and up to 3 hours
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8
Add Cashews, lemon juice, coconut oil and vanilla into a processor and process. If necessary put a tiny splash of coconut milk to help the blending process. USE A LITTLE AS POSSIBLE.
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9
Once the cashew mix is creamy and smooth, layer it over your crust evenly and place in the refrigerator until firm. 1+ hours.
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10
Then, grab your food processor and throw the soaked cashews, lemon juice, agave, coconut oil and vanilla in there for processing. Process until smooth.
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11
Recommendation: Plan to make this at least a day ahead. Soak the dates the night before and then they will peel easier.
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12
Combine all ingredients in a food processor and process until very smooth. This may take a 5+ min.
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13
Note: If you would like this to be a fully sugar-free/dairy free dish you can replace the chocolate with raw cacao powder and adjust the amount dates and agave to your taste.
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14
The mousse is your last layer and should be layered over the raw cheesecake.
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15
Place the pan back in the refrigerator for 1+ hours.
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16
Right before serving, decorate your cake with cacao nibs. Be sure to serve cold
