It’s Easter – chocolate is everywhere!!! Are you loving it or over it? I must say I do love a Lindor ball and I did indulge in 1 or perhaps 4 last night!!!!
Next morning … Easter Sunday… chocolate day… I realised… I’ve changed…. I did not wake up with the anticipation of chocolate eating…
Instead… strangely… on the one day of the year you are allowed to indulge I went straight to the kitchen… grabbed my blender jug… opened the fridge and started loading it full of green stuff, fruit, celery, lemon and then more greens… no almond milk today….
Green smoothie complete!
But I had a mission I had started the night before that must be completed…
A raw New York Cheesecake with Chocolate Ganache sauce…
This also tastes great with raspberry coulis or strawberries – especially if you are over chocolate for awhile 🙂
3/4 cup dry almonds
pinch of sea salt
1/2 cup pitted medjool dates
Combine almonds and salt in processor until nuts are ground finely. Add dates a few at a time, pulsing between additions until dates are well incorporated and mixture is still crumbly but sticky.
Press crust into a spring form pan (sprinkle with coconut to stop sticking).
Place in fridge while making filling.
2 cups cashews, soaked for 2-3 hours
6 Tbsp. warm water
1/4 cup melted coconut oil
2 Tbsp. lemon juice
1/2 Tsp. vanilla extract
4 Tsp. coconut nectar
Combine all ingredients in blender until completely smooth. Add extra water if required.
Pour over crust and chill in the freezer for at least 4 hours.
Chocolate Ganache Sauce:
Combine in a blender, 1/3 cup maple syrup, 1/3 cup cacao powder, 1 Tsp. vanilla, inch of salt and 3-4 Tbsp. water.
Pour over cheesecake and serve….
If you want a lovely high cheesecake double the recipe for the filling.
Enjoy your dairy free treat!
Giving credit to the lovely Amber Shea Crawley for this gorgeous simple raw cheesecake recipe!