Valentine’s Day is Sunday…. What does everyone see at Valentines but chocolate. Yes every woman LOVES chocolate. Okay there may be some that don’t but I certainly don’t know any…

We all love to receive chocolates on Valentine’s, but if you have many different food allergies it can be difficult for your man  to buy you any. It is also pretty much impossible for us to go out and enjoy a dessert in a restaurant. Yes we can go out for a meal will some adjustments, but unfortunately not dessert.

That is perfectly alright! Although I do miss having a dessert that someone else has made (yes I even make my own birthday dessert other than my daughter making me apple crumble), I love coming up with new recipes. The first time I made this one was for my hubby’s birthday back in December. It is so delicious every time that I make it!!

Do you have any idea how much of these cakes I have eaten? It is sooo good!

Pictured with Raw Caramel Sauce

This absolutely delicious dessert will be the highlight of your meal!!

Chocolate Turtle “Cheese” Cake (Paleo/ Vegan/ Dairy Free/ Gluten Free/ Grain Free/ Refined Sugar Free)

Crust: 

1 c. pitted dates- soaked in boiling water for five minutes

1 1/2 c. pecans (reserve 2 Tbsp. chopped pecans)

Filling:

3 c. raw cashews-soaked in water for at least four hours

1/3 -1/2 c. water

1/2 c. maple syrup (or desired sweetener)

1/2 c. raw cacao or cocoa

1 Tbsp. coconut oil

2 tsp. vanilla

1/4 tsp. sea salt

Cooked Caramel Sauce:

1-400 ml. can coconut milk

3/4 c. maple syrup or desired sweetener

1/4 tsp. sea salt

2 tsp. vanilla

To make crust add drained dates and pecans all except for 2 tablespoons into food processor or blender. Pulse until combined. Press mixture into parchment paper lined 7- 9 ” pan, depending on how tall you’d like your cheese cake. Set aside.

To make filling, add soaked/drained cashews, 1/3 cup water, maple syrup, raw cacao, coconut oil, vanilla, and sea salt into blender. Blend until smooth adding extra water if necessary. Pour into prepared pecan/date crust. Refrigerate for at least two hours.

To make caramel sauce, stir together coconut milk and maple syrup in a small sauce pan. Put on medium heat and bring to a rolling boil, stirring frequently. Turn down to medium low and stir frequently. Keep on a low boil for 30-40 minutes. Milk will start to thicken, then remove from heat and stir in vanilla and sea salt. If you want to make Raw Caramel Sauce…

You can easily pour all of your caramel sauce onto your “cheese” cake or pour it on piece by piece. Store remaining cake in the fridge for up to five days. If you are going to freeze this, do not add the caramel sauce until serving.

Shared On: Allergy Free Wednesday, Healthy Vegan Fridays, Savoring Saturday, Mix It Up Monday, Gluten Free recipe Fix, Sunday Fitness and Food