No Bake Chocolate Cream Cake

 

Ingredients
1¾ cups vegan chocolate cookie crumbs
¼ cup vegan butter or coconut oil, melted
7 ounces vegan semisweet chocolate chips
1½ cups raw cashews, soaked in hot water for 30 minutes, then drained
1 (14-ounce) can full-fat coconut milk
¼ cup pure maple syrup or agave nectar
¼ cup coconut oil, melted
 
Instructions
Lightly oil an 8-inch springform pan or spray with cooking spray.
Into a food processor, combine the cookie crumbs and melted butter and pulse to combine. The mixture should hold together when pressed between two fingers. If it’s too dry, add another tablespoon of melted butter; if it’s too wet, add another tablespoon of crumbs.
Transfer the crumb mixture to the prepared pan and spread evenly. Press the mixture into the springform pan using your fingers to make a firm, even crust. Refrigerate or freeze while you make the filling.
 Place the chocolate chips in a heatproof bowl and melt in the microwave or over a saucepan of simmering water. Keep warm.
 In a high-speed blender, combine the drained cashews, coconut milk, maple syrup, and coconut oil, and process until smooth. Add the melted chocolate and process until smooth and creamy, scraping down the sides as needed.
 Scrape the filling into the prepared crust. Tap on the counter a few times to release any air bubbles, then refrigerate until set, at least 4 hours or overnight. Once set, run a butter knife along the edge and gently remove the sides of the pan. Top with your choice of berries, whipped cream, or chocolate curls. Store leftovers tightly covered in the refrigerator for up to a week.
Enjoy!