GUEST BLOGGER DANIELLE JAMNIK MAKES A VEGAN CHEESECAKE WITH THE GIVING TREE

Danielle Jamnik's Cacao-Cardamom Cashew CBD Cheesecake

 
Crust

Quantity

Ingredient

8ea

Medjool dates

120g

Raw almonds

80g

Raw hazelnuts

20g

Cocoa nibs

24g

Coconut oil (melted if solid at room temp.)

0.5t

Sea salt

Method: Preheat the oven to 350F. Spread almonds and hazelnuts on a sheet tray and bake for 10-15 minutes (skip this step if you'd like the recipe to be raw). Allow nuts to cool then put in the bowl of a food processor. Add remaining ingredients and pulse together until finely chopped, about 30 seconds. Take care not to overprocess into a paste. Evenly press the crust mixture with your fingertips into a 9" springform pan. It should come up about 1.5" up the sides. Cover and chill while preparing the filling.
 
Filling

Quantity

Ingredient

400g

Soaked cashews (280g unsoaked)

13.5oz

Coconut milk

100g

Maple syrup (replace with agave for raw)

45g

Cacao powder

1t

Cardamom

.25t

Salt

8-12 droppers

Suu Kuu Hemp for Recipes (1 per serving)

Method: Pour cashews into a large bowl or quart and cover with about twice the volume of cashews in water, refrigerate for 8 hours or overnight. Drain and rinse the Cashews. Then, combine the cashews, coconut milk, maple syrup, cacao powder, cardamom, salt, and Suu Kuu Hemp Oil in the pitcher of a high speed blender. Blend for 30 seconds at medium speed, stop the blender and scrape down the sides with a spatula if necessary. Blend on high speed for another minute or until the mixture is silky smooth. Pour into the crust-lined pan and tap the pan on the counter a few times to release any large air bubbles. Put the pan on a level shelf in the refrigerator and allow it to set up overnight. Alternatively, the cheesecake can be frozen for 3-4 hours or until set. Unmold from pan and garnish with cacao nibs, toasted coconut chips, sliced citrus, or whatever inspires you.

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