This is my favourite cheesecake – so far! It is so delicious and the texture is perfectly like a cheesecake, the flavour like a mocha mousse – amazing treat served with some strawberry coulis.
For the crust:
1 3/4 cup dry raw almonds
4 Tbsp. raw cacao powder
5 dates soaked in hot water for 30 mins
2 Tbsp. date water
1 Tsp. vanilla extract
pinch of salt
Method – crust:
In a small food processor, process all ingredients together until the mixture resembles ‘potting mix’. It should hold together when pinched.
Sprinkle a little desiccated coconut in the bottom of either a round springform tin or in the bottom of a brownie tin.
Pour in the crust mixture and press well and evenly.
Set aside in the freezer or fridge.
For the filling:
3 cups cashews, soaked for 4-6 hours
1 1/4 cups decaf coffee (cold pressed – 1/2 cup coffee to 1 1/2 cups filtered water)
3/4 cup almond milk
1 cup maple syrup
3/4 cup cacao powder
2 Tsp. vanilla extract
1 Tbsp. lecithin
3/4 cup raw cacao butter, melted
1/3 cup coconut oil, melted
Method – filling:
In a high speed blender, blend together all ingredients except the lecithin, cacao butter and coconut oil.
You may need to stop the blender a couple of times, stir the filling and then re-start.
Blend until smooth and creamy.
While the blender is running, pour in the melted cacao butter, coconut oil and the lecithin and blend until combined.
Pour the filling over the base and place in the freezer to set.
Your cheesecake should set in 1-2 hours – test by checking that the centre is firm to touch.
The cheesecake will last for 4 days in the fridge or a couple of months in an airtight container in the freezer.
I like to cut my cheesecake into pieces and freeze. It only takes 5 mins for it to thaw and that way you always have cheesecake ‘on hand’.
Serve with some strawberry coulis (hulled strawberries, a drop of agave nectar and process until smooth).
Giving credit where credit is due…
This gorgeous recipe was inspired by Nouveau Raw – amazing decorations and a wonderful recipe – thank you!