This is one of my first original raw dessert recipes, and it’s intense.  A dark, bittersweet base reminescent of an oreo cookie crust is topped with a vanilla cream filling and drizzled with dark chocolate. How amazing that such a decadent treat is actually full of nutrition!  Chocolatey, creamy, dark and dreamy…

NOreo CheeZeCake

Crust
3/4 cup carob powder
1 cup brazil nuts
1/2 cup dates
4 Tbsp coconut butter
1 tsp vanilla extract
1/4 vanilla pod
1/2 tsp cinnamon
1/4 tsp himalayan salt

Process all the crust ingredients together in food processor; the nuts will get crumbly and the mixture become sticky (like a pie crust…). When it just begins to come together, press into a springform cake pan and refrigerate while you’re making the:

Creamy Cheezy Vanilla Goodness
1 1/4 cup cashews
3/4 cup almonds
2 Tbsp agave nectar
2 Tbsp coconut oil
1 cup coconut milk*
1 tsp vanilla extract

Grind the almonds and cashews to a fine powder/paste in a food processor or powerful blender.  Add agave, coconut oil, coconut milk, and vanilla, and whir until really smooth. Spread over crust using a rubber spatula.

*Make coconut milk by blending the flesh of a young coconut with its own liquid.  Or just throw both the flesh and liquid into the blender with the other ingredients!

Chocolate topping
1 Tbsp raw cacao powder
1 Tbsp coconut oil
1 tsp water
1 tsp agave nectar

Mix all ingredients and stir until smooth. Drizzle over cream in desired pattern (I wanted to do marbling, but ended up with something a little more Jackson Pollack).

Pop the entire cake in the freezer until firm. Dig in – no guilt allowed!