Ingredients
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7 oz fresh dates
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7 oz unsalted cashews
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1/2 tsp salt
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14 oz cream cheese
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1 tsp ground cinnamon
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1/2 cup brown sugar
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1 tbsp brown sugar
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1 tsp cocoa powder
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3/4 cup whipping cream
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4 tsp whipping cream
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1 vanilla bean
Steps
1
Line the bottom of the spring-form pan with parchment paper.
2
Remove the pits from the dates and grind them with the cashews and salt in the food processor.
3
Divide the mixture evenly in the spring-form pan and press with the back of a spoon. Refrigerate until you’re ready to use it.
4
Beat the cream cheese in a bowl with a mixer.
5
Cut the vanilla bean lengthwise and scrape out the seeds with the point of a knife. Add the seeds to the cream cheese.
6
Add the cinnamon and sugar to the cream cheese and whisk until blended.
7
In another bowl, beat the cream until stiff. Gently mix the cream with the cream cheese with a spatula.
8
Spoon the mixture into the spring-form pan. Smooth with a spatula or palette knife. Cover with plastic wrap and chill in refrigerator at least 4 hours.
9
Carefully cut the edges of the cake from the spring-form pan and remove the ring of the spring-form pan.
10
Cut four strips of parchment paper about an inch wide. Place them an inch apart on the cake.
11
Using a sieve, dust the cake with a thin layer of cocoa and carefully remove the strips of parchment paper. This creates a lovely striped pattern.
