Lightly spray an 9-inch round springform pan.
Preheat oven to 350F.
In a small food processor combine the graham crackers, almonds, salt, cinnamon and cardamom. Blitz until broken down and resembles sand. Pour into a small bowl and stir together with the melted coconut oil. Pour in the sprayed springform pan and press into a flat even layer. Bake for 12-14 minutes or until golden brown. Let cool while you make the filling.
Drain and rinse the soaked cashews then place in a high power blender along with the 3 scoops of Garden of Life Vanilla Keto Creamer, almond milk, melted coconut butter, 1/4 cup plus 1 tbsp. date syrup, vanilla extract and salt. Blend on high for 1-2 minutes or until super smooth and creamy, should resemble hummus. Makes 5 cups.
Pour half of the mixture into the cooled crust and smooth out into an even layer. Place in the freezer for 20 minutes to firm up.
To the remaining mixture in the blender add 2 tbsp. of Kicking Horse ground coffee plus the remaining 1 tbsp. date syrup. Blend on high for 1 minute. Remove the cheesecake from the freezer and pour in the coffee mixture. Place back in the freezer for 30 minutes to firm up. Keep in the freezer until needed. Take out 30 minutes before slicing.
Using an off-set spatula or butter knife run it around the inside of the pan then carefully release the springform. Sprinkle the top with cocoa powder and then slice into 10-12 triangles.
Recipe Courtesy of Megan Mitchell
Watch me make it HERE!
©2020 Megan Mitchell