Mini Raw Vegan Chocolate Cheesecake

tiny cake for the win.

Mini (Raw Vegan) Chocolate Cheesecake.

because tiny cake always wins.

I could, if properly motivated, carefully craft some sort of elaborate origin story

 for this cake, but it would be a filthy lie. 

The truth is simple. 

I wanted raw cheesecake, the ingredients were on hand and...cake happened. 

More specifically raw vegan chocolate cheesecake with coconut walnut crust. 

Boom.

Now go make some, 'cause its pretty dope. 

(shortest. blog post. EVER.)

Mini Raw Vegan Chocolate Cheesecake

(makes one 4 1/2" cake)

you will need a mini springform pan
or
something comparably sized. 

filling:

1/2c raw cashews

1/2c raw walnuts +

water for soaking

3Tbsp fresh lemon juice

2Tbsp raw agave syrup

(can also use maple or brown rice syrup, not raw)

1/2tsp sea salt
2Tbsp softened raw coconut oil

1Tbsp raw cacao powder

1/2tsp vanilla extract

crust:

5 pitted medjool dates

1/4c raw flaked coconut

1/4c raw walnuts

1/4tsp sea salt

tiny (winning) cake.

Combine cashews and walnuts and soak for 1-3 hours.

to prepare crust:

Process dates, flaked coconut, walnuts and salt in food processor
until mixture resembles fine crumbs.

Using your fingertips, press crust into the bottom and sides of springform pan.
Set aside.

to prepare filling:

Drain soaked nuts and place them in the bowl of a food processor.

Add lemon juice, agave, salt, coconut oil, cacao powder and vanilla extract.

Process until completely smooth.

Scrape filling into springform pan and smooth with a spatula.

Place in the freezer for at least an hour.

Pop chilled cake out of springform pan and serve.
Can be made several days ahead of time and kept chilled until serving.