I always try so hard to avoid bandwagons, but I usually seem to end up on them anyways. Exhibit A: remember when I lamented about the use of medjool dates in vegan desserts in this post? Well here I am now, offering a recipe with dates as a main ingredient. HOWEVER, in my defense, something I have seen (that I’m really excited about) is a LOT more dates in grocery stores!! I even found a package of dates at CVS. What?! It’s just showing that these types of recipes are gaining popularity – not just vegan ones, but recipes that use more natural ingredients and less refined sugar. Win!!

A quick note – don’t be intimidated by how long these directions are! I try to always write too much rather than too little, to ensure that my directions are easy to follow and clear!

5 from 3 votes Print Two Birthday Cakes: Vanilla Bean + Spiced Chocolate Cheesecakes Birthday cheesecakes made two ways: vanilla bean and spiced chocolate. For this recipe I used two 6" cake pans lined with parchment paper. Prep Time 30 minutes Cook Time 2 hours Total Time 2 hours 30 minutes Servings 16 Ingredients Vanilla Base 3/4 Cup Walnuts

4 Medjool Dates pitted

1/2 Tbs Coconut Oil not melted Vanilla Cheesecake 1 1/2 Cups Cashews soaked

Juice from 1/2 lemon

1/2 Cup Coconut Milk canned

1/4 Tsp Vanilla Extract

1/4 Cup Maple Syrup

1 Tbs Coconut Oil not melted

Drizzle Coconut Nectar optional Vanilla Cake Toppings 3 Tbs Coconut Milk canned

1 Tbs Vanilla Almond Butter

4 Tbs Maple Syrup

Walnuts Chocolate Base 3/4 Cup Walnuts

4 Medjool Dates pitted

1/2 Tbs Coconut Oil not melted

1 Tbs Raw Cacao Powder Chocolate Cheesecake 1 1/2 Cups Cashews soaked

Juice from 1/2 lemon

1/2 Cup Coconut Milk canned

1/4 Tsp Vanilla Extract

1/4 Cup Maple Syrup

1 Tbs Coconut Oil not melted

2 Tbs Raw Cacao Powder

Scant 1/8 Tsp Cloves

Scant 1/8 Tsp Cinnamon Chocolate Cake Toppings 1/3 Cup Coconut Oil melted

4 Tbs Raw Cacao Powder

3 Tbs Maple Syrup

Sweet Cacao Nibs Instructions Vanilla Base In a food processor, combine dates, walnuts, and coconut oil until a chunky meal is formed. In a 6" baking pan lined with parchment paper, press crust down until the meal sticks together and forms a solid base. Vanilla Cheesecake Prep cashews by soaking for at least two hours or overnight. In a high speed blender, combine all cheesecake ingredients and blend until smooth. A note about the coconut milk - use the milk in its entirety, not just the coconut cream solids that rise to the top when the can is refrigerated. Pour cheesecake mixture on top of the base, and set in the freezer for at least six hours or overnight. Vanilla Cake Toppings In a saucepan, combine coconut milk (not just the milk solids), vanilla almond butter, and maple syrup. Bring to a boil, then reduce heat and simmer for about 8-10 minutes. Let caramel cool as much as possible before pouring over cake. For garnish, pile a heaping handful of walnuts on the top of the cake. Pour almond butter caramel over everything. Chocolate Base In a food processor, combine dates, walnuts, cacao, and coconut oil until a chunky meal is formed. In a 6" baking pan lined with parchment paper, press crust down until the meal sticks together and forms a solid base. Chocolate Cheesecake Prep cashews by soaking for at least two hours or overnight. In a high speed blender, combine all cheesecake ingredients and blend until smooth. Same note about the coconut milk - use the milk in its entirety, not just the coconut cream solids that rise to the top when the can is refrigerated. Pour cheesecake mixture on top of the base, and set in the freezer for at least six hours or overnight. Chocolate Cake Toppings Melt 1/3 cup coconut oil in a saucepan or in the microwave. Once coconut oil is just melted, stir in cacao powder and maple syrup. Stick chocolate drizzle in the refrigerator for about 5-10 minutes, so that the liquid becomes a little more firm. To garnish, pile a healthy heaping of sweet cacao nibs on top of the cake. If cacao nibs aren't your thing, walnuts or pecans will do! Drizzle chocolate over everything. To Serve Let cheesecake thaw in the refrigerator for about an hour before serving. It can also be thawed at room temperature for about a half hour or so. The shorter it thaws, the more thick and ice cream-like the texture is. Thawing for longer results in a creamy, fluffy texture. Both are delicious! Recipe Notes Although I used two 6" pans to make these cheesecakes, you can absolutely try combining the two recipes if you have a larger springform pan. The great thing about raw desserts is that they're extremely forgiving - if you make a little too much, it's not a problem! Just pour the leftover cheesecake mixture into a small mug or ramekin, freeze, and enjoy as a snack!

P.S.

If you make this recipe, be sure to tag me on Instagram @wellandfull so I can see! :)