I always try so hard to avoid bandwagons, but I usually seem to end up on them anyways. Exhibit A: remember when I lamented about the use of medjool dates in vegan desserts in this post? Well here I am now, offering a recipe with dates as a main ingredient. HOWEVER, in my defense, something I have seen (that I’m really excited about) is a LOT more dates in grocery stores!! I even found a package of dates at CVS. What?! It’s just showing that these types of recipes are gaining popularity – not just vegan ones, but recipes that use more natural ingredients and less refined sugar. Win!!
A quick note – don’t be intimidated by how long these directions are! I try to always write too much rather than too little, to ensure that my directions are easy to follow and clear!
Two Birthday Cakes: Vanilla Bean + Spiced Chocolate Cheesecakes
Birthday cheesecakes made two ways: vanilla bean and spiced chocolate. For this recipe I used two 6″ cake pans lined with parchment paper.
Servings 16
Ingredients
Vanilla Base
- 3/4 Cup Walnuts
- 4 Medjool Dates pitted
- 1/2 Tbs Coconut Oil not melted
Vanilla Cheesecake
- 1 1/2 Cups Cashews soaked
- Juice from 1/2 lemon
- 1/2 Cup Coconut Milk canned
- 1/4 Tsp Vanilla Extract
- 1/4 Cup Maple Syrup
- 1 Tbs Coconut Oil not melted
- Drizzle Coconut Nectar optional
Vanilla Cake Toppings
- 3 Tbs Coconut Milk canned
- 1 Tbs Vanilla Almond Butter
- 4 Tbs Maple Syrup
- Walnuts
Chocolate Base
- 3/4 Cup Walnuts
- 4 Medjool Dates pitted
- 1/2 Tbs Coconut Oil not melted
- 1 Tbs Raw Cacao Powder
Chocolate Cheesecake
- 1 1/2 Cups Cashews soaked
- Juice from 1/2 lemon
- 1/2 Cup Coconut Milk canned
- 1/4 Tsp Vanilla Extract
- 1/4 Cup Maple Syrup
- 1 Tbs Coconut Oil not melted
- 2 Tbs Raw Cacao Powder
- Scant 1/8 Tsp Cloves
- Scant 1/8 Tsp Cinnamon
Chocolate Cake Toppings
- 1/3 Cup Coconut Oil melted
- 4 Tbs Raw Cacao Powder
- 3 Tbs Maple Syrup
- Sweet Cacao Nibs
Instructions
Vanilla Base
- In a food processor, combine dates, walnuts, and coconut oil until a chunky meal is formed.
- In a 6″ baking pan lined with parchment paper, press crust down until the meal sticks together and forms a solid base.
Vanilla Cheesecake
- Prep cashews by soaking for at least two hours or overnight.
- In a high speed blender, combine all cheesecake ingredients and blend until smooth. A note about the coconut milk – use the milk in its entirety, not just the coconut cream solids that rise to the top when the can is refrigerated.
- Pour cheesecake mixture on top of the base, and set in the freezer for at least six hours or overnight.
Vanilla Cake Toppings
- In a saucepan, combine coconut milk (not just the milk solids), vanilla almond butter, and maple syrup. Bring to a boil, then reduce heat and simmer for about 8-10 minutes. Let caramel cool as much as possible before pouring over cake.
- For garnish, pile a heaping handful of walnuts on the top of the cake. Pour almond butter caramel over everything.
Chocolate Base
- In a food processor, combine dates, walnuts, cacao, and coconut oil until a chunky meal is formed.
- In a 6″ baking pan lined with parchment paper, press crust down until the meal sticks together and forms a solid base.
Chocolate Cheesecake
- Prep cashews by soaking for at least two hours or overnight.
- In a high speed blender, combine all cheesecake ingredients and blend until smooth. Same note about the coconut milk – use the milk in its entirety, not just the coconut cream solids that rise to the top when the can is refrigerated.
- Pour cheesecake mixture on top of the base, and set in the freezer for at least six hours or overnight.
Chocolate Cake Toppings
- Melt 1/3 cup coconut oil in a saucepan or in the microwave. Once coconut oil is just melted, stir in cacao powder and maple syrup.
- Stick chocolate drizzle in the refrigerator for about 5-10 minutes, so that the liquid becomes a little more firm.
- To garnish, pile a healthy heaping of sweet cacao nibs on top of the cake. If cacao nibs aren’t your thing, walnuts or pecans will do! Drizzle chocolate over everything.
To Serve
- Let cheesecake thaw in the refrigerator for about an hour before serving. It can also be thawed at room temperature for about a half hour or so. The shorter it thaws, the more thick and ice cream-like the texture is. Thawing for longer results in a creamy, fluffy texture. Both are delicious!
Notes
Although I used two 6″ pans to make these cheesecakes, you can absolutely try combining the two recipes if you have a larger springform pan. The great thing about raw desserts is that they’re extremely forgiving – if you make a little too much, it’s not a problem! Just pour the leftover cheesecake mixture into a small mug or ramekin, freeze, and enjoy as a snack!
P.S.
If you make this recipe, be sure to tag me on Instagram @wellandfull so I can see! :)
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