no bake triple chocolate cheesecake

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No-Bake Salted Dark Chocolate Cheesecake! This triple chocolate cheesecake is gluten free, dairy free, paleo, and refined sugar free, and so delicious.
Chocolate Crust
•1 1/2 cups almond flour
•1/3 cup cocoa powder
•1/3 cup pure maple syrup
•1/2 tsp salt
Chocolate Filling
•1 cup cashews (or 1/2 cup cashew butter if you don’t have a high speed blender)
•1 cup full fat canned coconut milk
•1/3 cup cocoa powder
•1/3 cup pure maple syrup
•1 tsp pure vanilla extract
•1/2 tsp salt
Chocolate Ganche
•1 cup unsweetened or dark chocolate
•3/4 cup full fat canned coconut milk
•1/3 cup pure maple syrup (only if using unsweetened chocolate - see step 3)
•Flaky sea salt/salt flakes
Instructions:
1. First, mix together all of the ingredients for the crust in a large bowl. Once mixed, add the mixture to a 8-inch cake pan or pie plate lined with parchment paper and spread/smooth it out to form a crust using a separate piece of parchment paper.
2. Next make the cheesecake filling: add all the cheesecake ingredients to a high speed blender and blend until smooth and creamy (if you don’t have a high speed blender, use cashew butter). Pour the cheesecake filling over the crust and set aside.
3. Next, prepare the salted chocolate ganache: heat the coconut milk until just boiling then pour over the chocolate and mix until smooth. If using unsweetened chocolate, heat the maple syrup as well and add to the melted chocolate.
4. Pour the chocolate ganache over the cheesecake and sprinkle with flaky salt then place the cheesecake in the freezer until frozen solid. Once frozen, slice and enjoy! I recommend letting the cheesecake sit out for 10-15 minutes before slicing for the best consistency.
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