Chocolate and cashew "cheesecake"
For the bottom layer:
275g of dates (14 dates circa)
1/2 cup (60g) cocoa powder
1/2 cup (80g) brazilian nuts
A pinch of salt
For the filling:
1 cup (165 gr) soaked cashews 1/2 cup (75g) coconut oil 1/2 cup +1 tsp (140ml) maple syrup 1/2 cup +1 tbsp (140 ml) water 1/2 cup (45g) cocoa powder A pinch of salt
To decorate: blackberries and cocoa beans
Procedure for the bottom layer: put all the ingredients in a mixer and blend for few minutes to obtain a sandy mixture. Press this mixture on the bottom of a cake tin (16 cm wide) and coated with parchment. Press it well with your hands and leave it in the freezer while you prepare the filling.
Procedure for the filling: place all the ingredients for the filling in a mixer and blend to obtain a creamy consistency. Pour the cream over the bottom layer and add the topping that you like. I used blackberry and cocoa beans.
Let it cool in the freezer for a couple of hours.
Remove it from the freezer 20 minutes circa before serving.