Recipe Collab: Dark Chocolate Vegan Quinoa Cheesecake

Make this vegan, gluten-free dessert for someone special - even if that someone is you. With no refined sugar and lots of healthy fats it's relatively sinless, but still decadent enough to satisfy. Along with our Toasted Quinoa Flakes, we used a few products from our friends at Wildly Organic for this one, be sure to check them out! 

Crust:

• 1 cup dates, pits removed and soaked in water for 3 minutes
• 1 cup I Heart Keenwah Toasted Quinoa Flakes
• 1 cup almonds
• 1/2 cup Wildly Organic raw cacao powder 
• 1 Tbs coconut oil
• pinch of Kosher salt
• 1 tsp vanilla extract

Filling:

• 4 cups raw cashews, soaked in water for at least 3 hours
• 1 cup plant-based milk (almond or cashew milk)
• 1/4 cup coconut oil
• 1/3 cup maple syrup
• 1 tsp vanilla extract
• 1 tsp lemon juice

Garnish:

• Wildly Organic Organic Raw Chocolate Syrup

Directions

1. Line the base of a springform cake pan with parchment paper.
2. Blend crust ingredients in a food processor and spread on bottom of the cake pan.
3. Place in freezer for 1 hour.
4. To make the filling, blend cashews, plant-based milk, coconut oil, maple syrup, vanilla and lemon in a blender until smooth.
5. Pour filling on top of crust immediately, spread evenly, and place in freezer for 3 hours. 
6. When ready to serve, remove from freezer for at least 20 minutes to allow cheesecake to thaw.
7. Garnish with a healthy drizzle of raw chocolate syrup.

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