chocolate cheesecake

gluten-free, vegan

ingredients 

crust 

• 1 cup almonds
• 1/2 cup coconut shreds
• 1 tbsp cacao powder
• 2 tsp maple syrup
• 1/2 cup coconut oil (melted)
• 1/4 tsp salt

filling

• 1 cup cashews (soaked overnight) 
• 3/4 can condensed coconut milk
• 1/4 cup maple syrup
• 1/4 cup chocolate chips (melted)
• I tsp vanilla extract 
• 1/4 cup simple mills chocolate brownie sweet thins (crushed) as topping (optional)

instructions 

crust

1. blend all ingredients together (except coconut oil).
2. pour components into container.
3. add melted coconut oil and mix together completely.
4. pat down the crust to shape the bottom of the container.
5. sprinkle salt on the top of the crust.
6. chill in refrigerator overnight or for a few hours until it hardens.

filling

1. blend all ingredients together.
2. pour filling onto chilled crust and add crushed sweet thins on top. 
3. refrigerate overnight.
4. enjoy!