Raw Chocolate Chili Cheesecake

Ingredients:

Crust:

• 1 cup raw almonds
• 1/2 cup raw pecans
• 1/2 cup chopped dates, soaked for 10 minutes
• 3 tbsp cocao powder
• 1/2 tsp sea salt

Directions:

1. In a food processor, process the almonds and pecans to a coarse meal. Add the dates, cocao powder and salt and process to combine. The mixture should hold together when pressed between two fingers. If it seems too dry, add a tablespoon of water.
2. Reserve about 1/3 cup for the cake topping and press the remainder of the crust into the bottom of a 6-inch springfrom pan and set aside.

Chocolate fudge filling:

Ingredients:

• 3/4 cup cocao powder
• 1/2 cup raw agave nectar
• 1/2 tsp ground cinnamon
• 2 tbsp coconut oil, melted

Directions:

1. In a food processor, blend together all ingredients, except the coconut oil, until smooth. You may need to scrap down the sides of the mixing bowl a few times.
2. Finally, add the coconut oil and blend just to combine. Spoon the mixture on top of the crust and smooth out with the back of a spoon. Place the pan in the freezer for at least 30 minutes to set.

Spicy nut filling:

Ingredients:

• 2 cups raw macadamia nuts or cashews, soaked overnight
• 1/2 cup raw agave nectar
• 1 tbsp ground cinnamon
• 1 tsp ancho chili powder
• 1/4 tsp chipotle powder
• 1/4 tsp cayenne pepper
• 1/2 cup coconut butter, softened
• 1/4 cup water

Directions:

1. In a food processor, procesi the nuts and agave nectar. Add the remainder of the ingredients and blend until smooth. You may need to scrap down the sides of the mixing bowl a few times. (See note below if you would like to make the heart-shaped garnish before proceeding to the next step.)
2. Spoon the mixture on top of the chocolate filling and smooth out with the back of a spoon. Sprinkle the top with the remaining crumbled crust mixture and press it down gently so it sticks to the filling. Set the pan in the freezer for at least 2 hours to set. Store in the freezer until ready to eat and allow the cake to sit at room temperature for about 20 minutes before cutting and serving.

Source: A Dash of Compassion

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