Chocolate Crumble Cheesecake

Like I have mentioned before I love looking at healthy recipe ideas on Instagram.  I saw this picture of this delicious looking dessert yesterday and could not wait to try it! The recipe says it makes 2 servings but it's pretty rich and I think you can get another serving or use the "cheesecake" filling for a crepe or pancake topper.  

Chocolate Crumble Cheesecake:

Chocolate Crumble: 

1/2 cup raw almonds (or hazelnuts)

3-4 pitted dates

1 TBS almond butter

2 TBS cacao or cocoa powder

"Cheesecake" Filling: 

1 cup soaked, drained and rinsed cashews (soak for 3 hours)

2 tsp agave nectar

1/4 tsp vanilla extract

1/4 cup coconut cream (refrigerate the can over night)

 

Start by making the chocolate crumble which will be used as the crust.  In a blender or processor put the almonds (or hazelnuts), dates, almond butter and cocoa powder. I chop my dates first to help in the blending process.

 

Blend these ingredients until they become crumbly and then put them in a bowl and set in the fridge.

 

For the filling: Process the soaked cashews, agave nectar, vanilla and coconut cream.  You may also need to add 1-2 tablespoons of water while blending.

 

Keep blending and scraping the sides until it becomes whipped and smooth.  This is where you may need to add a little water.  Be patient, it takes a little while.

Then it's time to assemble it.  I used a small mason jar but you can use anything.  First put a layer of the chocolate crumble, then I put a layer of fresh cut strawberries and then a layer of the "cheesecake" filling.  Repeat these layers. I layered until the top of the jar and added a dollop of homemade whipped topping and finished it off with a sprinkle of strawberries and chocolate crumble.  Simply Delicious