Chocolate Nut Butter Cheezecake

So I've been on a cheezecake kick lately. I'm loving playing with different flavors and ingredients and seeing what my family really likes. So far this one wins the prize! If I can hear my husband moaning from the other side of the living room as he eats, I KNOW that it rocks! This is full of things like nut butters, oats, agave syrup, and a little coconut oil. A totally super rich treat and dessert for any occasion, even JUST BECAUSE! If you are allergic to nuts you can use sunflower butter! I actually used 1/2 sunflower butter in this one for my family since I have a peanut allergy here. Everyone loved it! I use organic raw cashews and if you don't have a Vitamix it is best to soak them for AT LEAST an hour up to overnight. If you soak your cashews they will be soft and your cheesecake will have a creamier consistency. And we definitely want a creamy cheezecake! I hope you enjoy this one!

INGREDIENTS:

Filling:

• 3 cups organic raw cashews, soaked for at least 60 minutes
• 1 1/2 cup organic nut butter (peanut butter, almond, cashew or sun butter)*
• 1 cup organic agave or maple syrup
• 1/4 cup organic coconut oil, softened
• 1 cup plant based milk
• 1 Tbsp alcohol free vanilla extract

Crust:

• 2 cups gluten free rolled oats
• 1 cup medjool dates
• 1/4 cup organic raw cacao powder
• 2 Tbsp organic coconut oil, softened
• 1 Tbsp agave/maple syrup
• 1 Tbsp alcohol free vanilla extract

Chocolate topping:

• 1.5 cup vegan chocolate chips
• 1/4 cup coconut cream (fat off the top of canned coconut milk)
• 1 Tbsp nut butter

​*I used 1/2 sun butter and 1/2 almond butter since I have a peanut allergy in the family. This would be amazing with peanut butter if you can use it!

DIRECTIONS:

1. Prepare the crust: add all the ingredients to a food processor and blend until well combined. It will be a crumbly texture but should stick together when pressed between your fingers.
2. Transfer the crust mixture to a 9 in spring form pan and spread out evenly with your fingers. Press down firmly to set. Put in the freezer and make the filling.
3. Add all your filling ingredients to a high speed blender. Blend on high until creamy and smooth, using a rubber spatula to scrape the sides. (I have to use my individual smoothie cups after the initial blend to get the consistency really smooth.)
4. Take the crust out of the freezer and pour the filling inside the pan. Smooth out evenly.
5. Place the cheezecake pan in the freezer for about an hour.
6. After about an hour is up, make the chocolate layer by adding all the ingredients to a small sauce pan and melt on medium low heat.
7. Remove the cheezecake from the freezer and pour the chocolate layer on top, spreading out evenly.
8. Place the cheezecake back in the freezer and allow to set for up to 2 more hours.
9. When you want to eat this, allow it to sit out on the counter for about 10-15 minutes so it isn't solid. It will get pretty soft if you leave it out too long so place it back into the freezer when you are finished.