Cashew & Hemp Chocolate Cheesecake Recipe (Gluten-Free, Dairy-Free, Soy-Free)

Prepare the crust: In a food processor, combine almonds, dates, shredded coconut, coconut oil, and sea salt. Process until the mixture sticks together when pressed.

Press the crust mixture into the base of a springform pan or tart pan, creating an even layer. Place in the fridge to set while you prepare the filling.

Prepare the filling: Drain and rinse the soaked cashews. Place them in a high-speed blender or food processor. Add coconut milk, maple syrup, hemp protein powder, cocoa powder, vanilla extract, melted coconut oil, and sea salt. Blend until smooth and creamy.

Pour the filling over the prepared crust and spread it evenly.

Refrigerate the cheesecake for at least 4 hours or overnight until it sets.

Before serving, garnish with cacao nibs, chopped nuts, or shredded coconut, if desired.