Chocolate Cheesecake & Topping Recipe | Veggie Fest

Ingredients

• 1 cup (150g) raw whole almonds
• 2 tablespoons (12g) raw cacao powder or cocoa powder
• 1 teaspoon coconut sugar
• Pinch fine sea salt
• 2 tablespoons (40g) pure maple syrup
• ¼ teaspoon vanilla extract
• 1 ½ cups (235g) raw cashews, soaked overnight & drained*
• ¼ cup + 2 tablespoons (90g) water
• 1 tablespoon (15g) fresh lemon juice
• 5 tablespoons (100g) pure maple syrup
• ½ tablespoon vanilla extract
• ¼ teaspoon fine sea salt
• 2 tablespoons (20g) coconut sugar (and 1 to 2 more tablespoons, if needed
• ¼ cup (30g) raw cacao powder or cocoa powder
• ¼ cup + 2 tablespoons (90g) melted raw cocoa butter (use scale for accuracy)
• 1 cup medjool dates (pitted), soaked & drained
• ½ cup cashew butter
• ¼ cup coconut oil
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 1 to 2 tablespoons maple syrup
• 1 to 2 tablespoons water or reserved water from soaking dates
• Salt
• Toasted Pecans
• Chopped Chocolate
• Fresh Raspberries