This dessert is divine! The filling is a creamy mixture of dark and white chocolate that melts on your tongue and the topping is a raw chocolate, caramel and pecan blend.
Chocolate Turtle Cheesecake
Crust: add all to the food processor, blend but still leave it chunky.
1 cup Walnuts or Pecans
½ cup sliced Almonds
1½ T. melted Coconut Oil
¼ t. Salt
1 t. Vanilla
½ cup dried Unsweetened Coconut
2 oz. Date Paste
Cut a circle of parchment paper to fit a 9 or 10 inch spring form pan. Firmly press all of this into the spring form pan. Place it into the freezer while you make the filling.
Filling: Put all the ingredients into a high powered blender and blend until smooth
3 cups (preferably soaked) Cashews
(soak them over night, rinse and drain — you can freeze them afterward as well)
2 cups Almond Milk
3 T. Lemon Juice
½ cup Raw Agave
¼ t. Stevia
4 T. Vanilla Flavouring
¼ t. Salt
BLEND
Then add, running blender at a medium speed:
3T. Sunflower Seed Lecithin
½ cup Cacao Butter – melted
¼ cup Coconut Oil – melted
Pour into crust, reserving 1 1/2 cups in the blender and add the following ingredients. This will make a darker color for a swirl effect.
4 T Cacao powder
½ cup Coconut Oil – melted
1 t. Vanilla Flavouring
4 T. Agave
Pour about 1½ cups of this darker sauce into the first batter (which is in the spring form pan). Start with the blender carafe well above the cheesecake and pour so that it pierces through the surface of the filling, moving around to evenly distribute throughout the cheesecake. This will create a marbled effect on the inside of the cheesecake, which will be visible in the individual slices. After most of the dark filling has been poured, start to pour very lightly by bringing the blender carafe closer to the cake, letting a ribbon of filling fall to the surface. Once you start pouring lightly, the coloured filling should sit right on top. Continue to evenly pour the rest of the filling, making sure to touch parts of the edges. Store in the freezer for 2 hours.
Caramel Topping: Blend in a blender
¾ cup Macadamia Nuts
3 T. Agave syrup
1 ½ T. Vanilla
2 T. Almond Milk
2 T. Yacon syrup
3 T. Cacao Butter – melted
1/8 t. Salt
Set aside.
Nut topping: Add to food processor, leaving it chunky, then sprinkle on top of the cake.
1 cup Pecans
1/8 t. salt
1 T. Yacon syrup
Raw Chocolate: for Chunks to decorate tops of cakes, desserts etc. and dipping things like fruit!!
1 cup Coconut Oil – melted
½ cup Cacao powder
1 T. Agave
½ pkg Stevia (1/8 t.)
Stir vigorously with a whisk and store in a jar in the fridge till it becomes firm. For topping chunks on the cheese cake, take a knife and pop out chunks from the jar and put on top of cake!
Add chunks of raw chocolate to the cake as well as the nut topping. Drizzle the Caramel topping over the chocolate and nuts. Place back into the freezer, at least over night.
Take the cake out of the freezer and put it into the fridge about an hour before serving. Lot’s of steps for this one — so worth it!
thefreshsveltekitchen 
What else can I do with date paste? I’m going to whip up a batch. And what is yacon syrup?
Freeze your date paste and it will last almost indefinitely. You can use it as a sweetener in almost anything. We like it in Smoothies, Desserts, Sweet dips for fruit, you can put it on toast. You can also use it as a sweetener for homemade granola — it’s excellent.
Yacon Syrup is from a root that grows in South America. It is not very easy to get. Good health food stores may carry it but we purchase it online — I just googled it and purchased it from a site based on Vancouver Island. You can also use it in smoothies. You use very little of it so it lasts a long time!
OH MY Goodness! I’m so glad I found you on pinterest! This looks simply stunning. I will be trying this soon — printing out and adding to my grocery list! yum!
It really is delicious! Glad you found us too!