- 1/3 cup brown sugar (or coconut sugar)
- 1/4 cup coconut oil, melted
- 2 tbsp almond milk
- 3/4 cup all-purpose flour
- 1/4 tsp cinnamon
- 1/8 tsp baking soda
- 1/8 tsp salt
- a small pinch of cloves
- 1 cup pitted dates
- 1 cup raw cashews
- 2 and 1/2 cup raw cashews, soaked for at least 4 hours
- 1 cup speculoos powder
- 1/4 cup maple syrup
- 2/3 cup coconut oil, melted
- 1/4 cup almond milk
- 1 tsp vanilla extract
- 1/8 tsp cinnamon
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a small bowl, combine together the brown sugar, melted coconut oil and almond milk and whisk until the sugar is dissolved.
- In a separate bowl, whisk the flour, cinnamon, baking soda, salt and cloves. Gradually add the flour mixture to the wet ingredients, until well combined. If the dough is too dry, add one or two teaspoons of almond milk.
- Roll out the dough to a 1/4 inch thickness and cut into squares or rectangles. Place each cookie on the baking sheet and bake for about 18-20 minutes. The speculoos should be golden brown and firm on the edges. They will still be soft on the inside but will firm up as they cool.
- Let cool for at least 30 minutes. Set one or two cookies aside to use as a topping later. Place the speculoos cookies in the bowl of a food processor and process until you get a very fine powder. You will get about 1 cup of speculoos powder.
- Add the cashews and pitted dates to the bowl of a food processor and process until it looks like a meal, about 30 seconds, you want to see small bits of cashews. Test the crust by forming a ball with your fingers, if should stick together well.
- Line a baking sheet or a large and flat plate with parchment paper. Place a 8-inch springform pan on top. Transfer the crust mixture into the springform pan and press it down very firmly with your hands, or with a glass covered with parchment paper to make sure the crust doesn’t stick to the bottom of the glass. Set aside.
- Drain and rince the cashews. Place them with the speculoos powder, maple syrup, coconut oil, almond milk, vanilla and cinnamon in a blender and mix until completely smooth, for about 3-4 minutes. Make sure to scrap down the sides of the blender regularly. The mixture will be very thick. Pour the cheesecake mixture in the springform pan and smooth the top using the back of a spoon or a spatula. Top with crushed speculoos if you want.
- Refrigerate for at least 3 hours, or until the cheesecake is firm. Remove from the springform pan and cut into squares or slices. To me it has the perfect consistency right from the refrigerator, but if you prefer a softer texture, let it sit at room temperature for about 10 minutes before serving.
- Serve with vanilla custard sauce, whipped cream, or as is.
- The cheesecake will keep in the refrigerator for up to 4 days, or in the freezer for several weeks.
I used a 8-inch springform pan, but if you prefer a thinner cheesecake, use a 9 or 10-inch pan.
You can use store-bought biscoff cookies to make the speculoos powder if you want to save time.
- Serving Size: 1
- Calories: 483
- Sugar: 19.3g
- Fat: 36g
- Carbohydrates: 38.8g
- Fiber: 2.5g
- Protein: 7.5g