White Chocolate Cashew Cream Cake with Chocolate

A chocolate crust supports a rich and creamy white chocolate cashew cream with swirls of peanut butter, and fresh chocolate sauce. This gourmet dessert is easy to make, yet you would never know it if you looked at it. Made in a food processor, blender and frozen, it makes the perfect treat to "wow" others with little effort. I think this would be a superb dessert to make for Father's Day coming up! 

Makes 8 Large Squares or 16 Triangles 

Chocolate Crust
1 Cup Walnuts 
1/2 Cup Packed Soft Medjool Dates
1/2 tsp Course Sea Salt
2 Tbsp Raw Cacao Powder

White Chocolate Cashew Cream 
1 1/2 Cup Cashews - Soaked Overnight, Drained
1 Lemon - Squeezed
3/4 Cup Coconut Milk
1/4 Cup Agave Sryup
3 Tbsp. Melted Cacao Butter (for White Chocolate effect)

Swirl
1/3 Cup Creamy Natural Peanut Butter

Chocolate Sauce
2 Tbsp Melted Coconut Oil
2 Tbsp Agave Syrup
2 Tbsp Raw Cacao Powder

Opt Topping: Sprinkle of Almond Slices

Peaceful Preparation:

1. Place the walnuts in a food processor. Pulse until it is fine. Combine the balance of the crust ingredients in a food processor, scraping down the sides if needed, until it is well combined and sticks together when pressed. 
2. Lightly grease a pan, I used a loaf pan. Line with plastic wrap, extending up the sides. Place the crust ingredients into the pan, press into the pan firmly.
3. Place the white chocolate cashew cream ingredients in a blender. Blend until smooth, scraping down the sides if needed and pour on top of the crust. Tap it a few times on the counter to settle.
4. Take a knife and swirl in the peanut butter. Place in the freezer and freeze overnight or until firm. (4 + hours)​
   
5. Make the chocolate sauce, place it in a bed of hot water if needed to keep it in a liquid state. Slice the cheesecake into 8 squares once it has thawed a little, pour the chocolate sauce on top. Opt to top with a few almond slices. I did half with and half without the almond slices. All were consumed with joy!! You can also slice the square in half for a smaller serving. Store in the freezer. Thaw for 10+ minutes before consuming.