Hello lovelies!

You all know I love, love, love it when you tell me what you want! Some experts rotely say, “send me your most pressing questions. I’d love to hear from you,” but it doesn’t feel like an earnest invitation. Well, not over here! This particular recipe has been a hot topic the past couple weeks as it has topped the charts on most requested recipes. So without further adieu…

Okay, a little bit of adieu…

For those of you who have cut out sugar, gluten and dairy from your diets, this recipe will seem WAY to good to be true. This decadent chocolate cheesecake is a wonderful reminder that many of the things we let go of along our path toward vitality, can be replaced with foods that are as mouth-watering as they are nutritious. In this case…we’re talking cheesecake!

Chocolate Cashew “Cheesecake”

For crust

Combine all ingredients in food processor until blended, then press into an 8-inch springform pan:

• 1/2 cup raw pecans
• 1/2 cup pitted dates
• 1/4 cup shredded coconut
• 2 TBS butter or coconut oil
• Pinch of sea salt

For filling

Combine all ingredients in your Vitamix until smooth. Then pour on top of crust. Freeze for 4 hours to set and then move to refrigerator:

• 3 1/2 cups cashews that have been soaked overnight in water (this is an important step that releases the nutrition of the cashews)
• 2/3 cup maple syrup
• 2/3 cup coconut oil, gently melted
• 2/3 cup water
• 1/4 cup organic cocoa
• 1-2 teaspoons of vanilla extract or crushed vanilla beans

*In the photo above, I’ve added a handful of dark chocolate chips.

I know what you’re thinking…how can something so easy taste so good?

Well, I have a little bonus for you – tomorrow, in my weekly email, I’ll be sharing two absurdly amazing toppings that take this cheesecake over the top. Make sure you subscribe to get the goods.

And, YES, I want to hear from you in the comments below. My question for you today is – what old family recipe or comfort food have you had to give up or can’t seem to let go of along your journey to vitality?