Raw chocolate 'cheesecake'

Jul 3, 2018

cook

Written by Lara Balsam

Ingredients

FOR THE BASE:

1 cup of nuts: pecans / almonds / hazelnuts, blitzed up in a blender

1 cup of dates / prunes / raisins

1 pinch sea salt

FOR THE FILLING:

2 cups raw cashews, soaked and rinsed

¼ cup + 2 tablespoons cashew butter

½ cup coconut oil, melted

½ cup agave nectar / maple syrup

½ cup raw cacao powder

½ cup water

½ tsp salt

FOR THE GARNISH:

Sprinkle a small handful of cocoa nibs / dried rose petals / crushed nuts on the top

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Instructions:

1. To make the base: add the dried fruit and sea salt to the

pre-blitzed nuts and blend in a food processor until almost fully

combined. Press the crust into the bottom of desired pan (preferably a

silicon one), about ¼ inch thick. Now you can start making the delicious

filling.

2. Add the cashews, agave nectar / maple syrup, salt and water to

your food processor. Blend until 100% smooth. You may need to pause to

scrape down the sides of the processor to ensure that everything is

incorporated.

3. Next add the cacao powder, cashew butter and coconut oil to the

cashew mixture and blend them all together.

4. Pour the filling over the base, and place in the freezer for 4

hours - or until it is solid all the way through.

5. Remove the cheesecake from the tin / mould and place in the fridge.

Garnish with your preferred topping.

Get in touch

Feel free to get in touch

Lara Balsam

Email: lara@myfairladle.co.uk