Recipe

If you gotta have chocolate, this is the best dessert that gives you creamy smooth

with a bit of a crunch in the crust. While it is not hard to make, it does take a little time.

Ingredients

Use a 9" springform pan for 12-16 servings - line bottom of pan with parchment paper

Chocolate Crust

1 cup almonds or pecans ground to a chunky meal

10 pitted medjool dates

1/2 cup raw cacao powder

1 t vanilla

pinch of salt

Chocolate Mocha Filling

2 cups raw cashews - soaked 4 hours

3/4 cup maple syrup

1/2 c espresso*

2 t vanilla

1/2 cup coconut oil - melted

3/4 cup raw cacao powder

Chocolate Ganache Topping (note, I usually double these ingredients for a thick layer of topping)

1/2 cup maple syrup

1/2 cup coconut oil - melted

1 cup raw cacao powder

2 t vanilla

pinch of salt

Instructions

1. Soak cashews 4 hours or overnight

2. Crust - Place nuts/nut meal, dates cacao powder, salt and vanilla into food processor - pulse until combined. The mixture should stick together when you pinch it. Press mixture into the bottom of the springform pan or silicon muffin tin. Place the pan in the freezer while making the filling.

3. Filling - Drain and rinse cashews and place into Vitamix along with remaining filling ingredients. Start slow and then blend on high speed until creamy. Remove crust from the freezer and pour filling over the crust. Place pan back into the freezer for 1-2 hours or until set.

4. Topping - Blend ingredients in a Vitamix until smooth. Remove cake from the freezer and spread chocolate topping over entire surface. Place cake back into the freezer 12-20 minutes to set.

5. Serving - cake can remain in the freezer (covered) until time to serve. Let thaw for about 20 minutes before slicing. This is a very rich and delicious cake. Small servings may be all that is needed for this chocolatey treat.

6. ENJOY

*Espresso options - simmer 1 cup of regular brewed coffee until it evaporated down to 1/2 cup OR use instant coffee mixed into a strong blend