Easy Pecan Nut Chocolate Cheesecake

Ingredients:

For the crust:

• 1 cup raw almonds
• 1 cup chopped soft dates
• 1 cup pecan nut flour
• 1 1/2 cups rolled oats
• 1/4 cup coconut oil
• 1 tablespoon honey (optional)
• 1/4 teaspoon salt

For the filling:

• 1 cup raw cashews, soaked overnight
• 400 ml coconut milk
• 1/4 cup organic cocoa powder
• 250 ml whipping cream
• 1/4 cup melted dark chocolate

Instructions:

1. Prepare crust: Combine almond, dates, pecan flour, rolled oats, coconut oil, honey (if using), and salt in a food processor. Pulse until crumbly. Press into a lined baking pan. Bake at 350°F (175°C) for 10-12 minutes.
2. Make filling: Drain and rinse soaked cashews. Blend with coconut milk, cocoa powder, and melted chocolate until smooth.
3. Whip cream: Whip whipping cream until stiff peaks form.
4. Combine filling: Fold whipped cream into cashew mixture.
5. Assemble: Pour filling into cooled crust. Refrigerate for at least 2 hours, or overnight.

Optional additions:

• For extra flavor: Add a teaspoon of vanilla extract or a pinch of cinnamon to the filling.
• For a richer texture: Use full-fat coconut milk.
• For a different flavor: Experiment with different types of chocolate or add a spoonful of your favorite nut butter.

Enjoy your delicious and flavorful Chocolate Cheesecake!