Chocolate Chip Cookie Dough "Cheesecake"
Cookie Dough / Crust:
2 cups cashews
1 cup rolled oats
1/2 teaspoon salt
6 tablespoons maple syrup
2 tablespoons vanilla
Chocolate Chips (store bought or recipe below)
1/2 cup raw cacao
1/2 cup coconut sugar
1/4 cup melted cacao butter and/or coconut oil (I used a mix of both)
2 cups raw cashews (soaked 4-5 hours and rinsed)
1 young coconut (about 1 cup of meat, + 3/4-1 cup of the water)
3/4 tablespoons melted cacao butter and/or coconut oil (I used a mix of both)
1/4 cup maple syrup
1/4 cup coconut sugar
juice of one lemon
vanilla to taste
Pinch of salt
Preheat oven to 350.
Place dry ingredients for the cookie dough / crust in a food processor. Process well until it reaches the consistency of flour.
Add wet ingredients for the cookie dough / crust into the food processor and process until it becomes like cookie dough.
Press half the cookie dough / crust mixture into your springform pan(s) or into individual muffin cups. Bake for about 5 minutes for small crusts or 8-10 for larger crust.
If making chocolate chips: While crust is baking and then cooling, mix all chocolate chip ingredients together then spread 1/8" thick between two sheets of parchment paper and put in freezer to harden. Once hard, break into chip-size pieces and mix with your cookie dough. Otherwise, just add your store-bought chips to the leftover half of the dough.
Once crust is cool and you have added chips to your cookie dough, put filling ingredients into a high-speed blender and blend well. Add more sweetener or vanilla if you need.
Pour filling over crust(s), then add gobs of cookie dough and submerge in the filling. Smooth filling over the top and place cheesecake(s) into refrigerator to chill and firm up. Best chilled overnight. Enjoy!