Raw Vegan Cheesecake Slice

Ingredients

Base 

• 6 medjool dates
• 30g almonds
• 30g pecans 
• 20g cacao powder
• 10g coconut oil, melted

Filling

• 150g raw cashews, soaked in water for at lease 3 hours
• 30g coconut oil, melted
• 30g raw honey (or rice malt syrup for vegan option)
• juice of half a lemon
• 1 tsp vanilla extract

Chocolate drizzle 

• 12 almonds
• 20g cacao butter, melted
• 10g cacao powder
• 25g raw honey (or rice malt syrup for vegan option)

Method

1. Combine all base ingredients in a food processor until the mixture is crumbly, but sticks together when pressed (you may need to add a small splash of water to bring the mixture together). Press into a 15cm x 25cm contained lined with cling wrap and place in the fridge to set.
2. Drain and rinse cashews, then process in a food processor until smooth. Add all remaining filling ingredients and process until smooth and silky. Spread over the base a place in fridge to set
3. When the slice is set (appox. 2 hours in fridge/30 mins in freezer), take out of container and cut into 12 squares. Top each square with an almond.
4. Add cacao powder and honey to melted cacao butter and mix well until cacao powder in completely dissolved. Drizzle over the slice and place in fridge to set the chocolate