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Vanilla "Cheesecake" with Chocolate Chip Crust

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A delicious healthy alternative to cheesecake utilizing raw soaked cashews for the filling and our favorite Food Should Taste Good snack chips for the crust.

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Ingredients

Scale

For the crust

  • 1 cup raw macadamia nuts
  • 1 cup crushed chocolate Food Should Taste Good tortilla chips
  • 1/2 cup fresh Medjool dates, pits removed & roughly chopped
  • 1-2 Tbsp. water
  • Pinch of kosher salt

For the filling

  • 2 1/2 cups raw cashews, soaked at least a few hours preferably overnight
  • 1/3 cup coconut oil, in liquid state
  • 1/2 cup local raw honey
  • 1/2 cup fresh squeezed lemon juice
  • Seeds from 1 vanilla bean pod, scraped clean or 1 Tbsp. pure g-free vanilla extract

For the topping

  • 1 -2 handfuls chocolate Food Should Taste Good tortilla chips
  • 1-2 Tbsp. cocoa powder
  • chocolate shavings
  • Fresh fruit, optional

Instructions

To make the crust

  1. Pulse the macadamia nuts in a food processor fitted with the "S" blade until they turn into a fine grind. Add in the dates, crushed chocolate Food Should Taste Good tortilla chips, salt, and 1 tablespoon of water. Process by pulsing until the mixture begins to stick together and the pieces are all uniform in size with some larger chunks of nuts and dates mixed in for texture. The crust mixture should clump together when you you pinch it between your fingertips, but not stick to your hands at all. If your crust is too dry at this point to stick together when tested add an additional tablespoon of water and process again.
  2. Line a round 8-inch spring form pan with parchment paper on the bottom, then gently press the crust into the pan evenly. Make sure to press some of the crust up the sides of the pan to form a nice crust around the edges of your "cheesecake". Set aside.

To make the filling

  1. Drain and rinse the pre-soaked cashews. Add the cashews, warm but not hot coconut oil, honey, lemon juice, and vanilla seeds into a clean food processor bowl fitted with the "S" blade. Process on high for 5-7 minutes until the mixture is silky smooth, stopping to scrape down the sides once or twice.
  2. Pour the filling over the crust, gently tap the pan on the counter to help any air bubbles work their way out . Smooth the top of your "cheesecake" with a silicone spatula o the back of a spoon then freeze for 2-3 hours until set.

Assemble

  1. Once the cake has set in the freezer carefully remove the outer ring of the spring form pan. Gently sift cocoa powder over the top of the cake until lightly coated. Sprinkle semi-sweet, milk, or dark chocolate shavings over the top of the cake. Right before serving mound a small handful of fresh chocolate Food Should Taste Good tortilla chips in the center to give the cake a little crunch. Serve immediately.
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