Raw vegan chocolate cheesecake with cherries 🍫🍒

The cheesecake or quark cake is a fine baked good that is mainly baked from quark or another unsalted cream cheese, eggs, milk and sugar. It has its roots in ancient Greece, food of the Olympians. Over the centuries it has changed from an energy food to a gourmet dessert.
The most famous version today, the one with the crispy bottom and the cream cheese, is the result of the creativity and probable error of an American dairy producer, James L. Kraft. Hence the common attribution of this dessert to the Anglo-Saxon world that has made it, over the years, a real flag.

The cheesecake is my favorite cake and I have already tried it of all kinds, lemon cheesecake, brownie cheesecake, New York cheesecake etc... but I had never tried a vegan cheesecake!
Today I have prepared this raw chocolate cheesecake that is an unusual variant to the classic because there is no cheese. 
I didn’t believe but it is really delicious and fresh, therefore I want to share the recipe with you💕
Premise: everything is raw so you don’t need an oven✨

Ingredients 

For the base:

170g dates 
50g almonds 
30g bitter cocoa

For the filling:

250g cashew nuts
60g bitter cocoa 
150ml agave syrup 
50ml coconut oil
2 tbs lemon juice 
Half vanilla bean seeds 
A pinch of salt 

Topping:

Cherries 

Method

For the base:

-Blend all the ingredients for 40 seconds at maximum speed until obtaining a sandy consistency.
-Pour it into an 18cm cake tin and put it in the freezer.

For the filling:

Put all the ingredients in the mixer with 230ml water and mix it for some minutes.
-Pour it one the base of the cake, garnish it with the cherries and  leave it to solidify in the freezer for about 3 hours.

Traduzione in Italiano 

Ingredienti 

Per la base:

 170 g di datteri 
 50 g di mandorle
 30g di cacao amaro

 Per il ripieno:

 250 g di anacardi
 60g di cacao amaro
 150 ml di sciroppo d'agave
 50 ml di olio di cocco
 2 cucchiai di succo di limone
 Semi di mezza bacca di vaniglia
 Un pizzico di sale

 Guarnizione:

 ciliegie

 Metodo
Per la base:

 -Frulla tutti gli ingredienti per 40 secondi alla massima velocità fino ad ottenere una consistenza sabbiosa.
 - Versa il composto in una tortiera da 18 cm e mettilo nel congelatore.

 Per il ripieno:

 -Metti tutti gli ingredienti nel mixer con 230 ml di acqua e mescola per alcuni minuti fino ad ottenere una crema liscia.
 - Versala sulla base della torta, guarnisci con le ciliegie e lasciala solidificare nel congelatore per circa 3 ore.