Cheesecake Cream + Choco Granola

• for the cream
• 1 1/2 cups raw cashews
• 0.8 pounds medjoul dates
• 1/4 cup maple syrup
• 1/2 cup coconut oil, melted
• 1 pinch salt
• 1/4 cup almond milk
• for the granola
• 1 cup rolled oats
• 1 cup raw buckwheat
• 1/2 cup raw almonds, chopped
• 1 tablespoon chia seeds
• 1 pinch salt
• 1/4 cup cacao powder
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup

1. Soak cashews overnight, than wash, drain and put them in a high-speed blender with all other ingredients.
2. Blend until smooth and reserve in fridge.
3. Preheat the oven at 350u0b0F / 175u0b0C.
4. In a bowl mix oat flakes, buckwheat, almonds, chia seeds, salt and cacao powder.
5. In a little bowl mix coconut oil and maple syrup and pour them over the dry ingredients. Stir until well combined.
6. Spread the mixture on a baking dish covered with parchment paper and bake for about 25 minutes or until it starts to be crunchy, but pay attention because cacao burns pretty suddenly!
7. Let it cool and reserve in a jar.
8. Serve a quenelle of cream and sprinkle with - a lo of - granola!

cream, cashews, medjoul dates, maple syrup, coconut oil, salt, almond milk, granola, rolled oats, raw buckwheat, almonds, chia seeds, salt, cacao powder, coconut oil, maple syrup

Taken from food52.com/recipes/40856-cheesecake-cream-choco-granola (may not work)