Recipe Directions
CRUST
1. In a food processor, chop almonds and add in the dates. pulse chop until dates and almonds are semi-fine but still crumbly. If you over-process, you will get dough.
2. Pour crumbs into a Pyrex or ceramic quiche pan 9" or so. Press down evenly to make a crust.
FILLING
3. Blend all ingredients for the filling until nice and smooth.
4. Pour onto the crust and allow to set for 1/2 an hour or so until firm. You will need to be able to spread the date paste on top.
CARAMEL LAYER
5. Prepare the date paste by placing the soaked dates in the food processor and adding the soak water until you get a smooth paste the consistency of frosting. Add the sea salt.
6. Spread mixture with a spatula on top of the set (cold) cheesecake.
PECAN LAYER
7. Staring from the middle, make a flower pattern with the pecan halves. Keep adding more "petals" all around so you have an even and circular design from the nuts on top of the caramel layer.
CHOCOLATE ICING
8. Mix the chocolate, agave, and coconut oil in a small bowl and drizzle over the pecan layer evenly (I did sort of a spiral).
9. Place in the freezer to set.
10. Take out individual pieces and either eat it frozen or let it sit out 15-30 minutes before serving.
Fiberartchic's Thoughts
By fiberartchic Decadent cheesecake dessert!
I serve this only for the most special occasions. This is a rare and always appreciated treat.
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Comments
Top voted
fiberartchic
Oct 19, 2013
Thanks for your comment :) Let me know if you enjoy it!
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fiberartchic
Oct 19, 2013
Thanks for your comment :) Let me know if you enjoy it!
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