Raw White Chocolate Cheesecake

This makes a pretty big portion for 4-6 people, so scale it down by half if you are by yourself or with someone else. I used a regular sized spring-form cake pan for this. Everyone especially loved this cake, and the chocolate topping was like eating chocolate covered ice cream.

Crust:

• 1/2 cup of almonds
• 1 cup of unsweetened, shredded coconut
• 1/2 cup of prunes
• 1/2 cup of dates
• 4 tablespoons of melted coconut oil
• 1 tablespoon of honey

Filling:

• 2 cups of cashews
• 1.5 oz of lemon juice
• 15 dates or other sweetener
• pinch of salt
• 3/4 cups of water or more to get it smooth
• 120 grams of melted coconut oil and cacao butter mix
• 2 tsp of vanilla bean seeds or vanilla extract

Chocolate Topping:

• 60 grams of melted coconut oil and cacao butter mix
• 2 tablespoons of cacao powder
• 2 tablespoons of liquid sweetener

Strawberry Topping:

• 1 cup of strawberries (defrosted if frozen)
• 60 grams of melted coconut oil and cacao butter mix

1. Process the Crust Ingredients together, mix, and press down unto a form. 
2. Place the form into the freezer while making the Filling.
3. In a high-speed blender, blend the filling ingredients until smooth.
4. Pour the filling into the pan and place into the freezer again until somewhat set for the toppings. This should take about 30 minutes
5. For the chocolate topping, mix the ingredients by hand until smooth, pour into a piping bag or ziplock bag with one end cut open and pipe onto the cake. You might want to chill it before piping otherwise it is too liquidy to pipe.
6. For the strawberry topping, blend the ingredients in a high-speed blender until smooth and pipe in the same way as the chocolate topping. I don't clean the blender from the filling before making the strawberry topping and it gets lighter and creamier.
7. My piping skills aren't that good yet, plus I don't have a good piper so I use a ziplock bag so ignore the decoration, the cake is still good :)

Result: