Chocolate Cream Stack
1 cup of walnuts or pecans
5 medjool dates, pitted
Process the ingredients in a food processor until they are crumbly and will hold together. Press the crust mixture into the bottom of a spring form pan and set aside.Cheesecake Filling:
3 cups cashews, soaked for a few hours
1/2 – 2/3 cup agave or honey
1/3 cup lemon juice
1/3 cup coconut oil, melted (place the bowl in a bowl of hot water)
1 " piece of vanilla bean (or 1/2 tsp pure vanilla)
¼ -1/3 cup of water
Blend everything in a high power blender or food processor until completely smooth.
Note: This may take a while, so stop the blender and scrape down the sides often.Chocolate layer:
2 medium bananas
1/4 cup of soaked raisins
4 soft dates, pitted
¼ cup carob powder
1/2 tsp pure vanilla
1 banana sliced
Blend everything but the sliced banana, until smooth.Assembly:
Pour the filling on top of the crust, followed by half of the chocolate mixture.
Sprinkle with a few pecans and sliced banana, and finally the rest of the chocolate.
Put the whole thing in the freezer for several hours to set.
Then remove the spring form pan ring and slice.
Thaw at room temperature for a while if it is frozen solid.
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p.s. c'est pas pour toi kilucru