Last night I made a Delish Chocolate Cheesecake. It is pretty easy to do. Don't get me wrong there are many versions of this raw desserts that are out there that are more complex. These day's I tend to go for easy. I have a four year old and a 2 year old with special needs, so my time is limited. So I tend to pick some easy recipes if I know that I am going to be in a rush.
This one includes the following ingredients:
Filling
3 cups Raw Cashews soaked overnight and rinsed
1/3 Lemon Juice
1/3 Coconut Oil (also called coconut butter)
2 tsp Vanilla Powder
Cacao Nibs (for sprinkling on top)
Pinch of Salt
Cacao Powder (depends on your craving for chocolate)
1/4 Agave Nectar (I always cut my sweetener, so you could add more)
1/4 Almond Milk
Crust
Walnuts crushed
Raw Coconut
Agave Nectar
First blend the cashews, lemon juice, coconut oil and vanilla in the food processor.
Depending on the flavor that you want you can either add in cacao powder as seen below or leave it plain. You could also do fruit. Everything from raspberries to mango works. Note if you want a 2 layered cake, let's say part white and part chocolate take out a little more than half of the white. Once it is taken out then add in your flavor choice.
Now you need a base. I usually use walnut and coconut for the base. This recipe I was in a rush so I used agave nectar and mixed together well and placed on the bottom of my glass dish. Make sure it is padded in well. It should look like this. For the best version pulse all the ingredients int0 the processor for a few minutes until it creates a ball. Then place in dish. I cheated a bit and just crushed it in the dish itself so that is why it is a bit thicker of a crust.
Then layer the first batch of cashews, which is the plain white mixture.
Then add on your second layer of the mixture, which is the chocolate mixture. Add your cacao nibs on top. If you are doing a different flavour you can add the fruit on top. Just make sure it is not one that is going to bleed all over the cake. If it is blueberries for example, I will leave the sauce separately until I am ready to serve it.
Stick in the freezer to settle and solidify a bit. I love mine a little bit frozen so I just keep it in the freezer until about 10-15 minutes before I want to eat it. For a fancy cake you can put this in a spring form pan or a round dish and decorate with a raw chocolate sauce.
Enjoy, this is a guilt free cheesecake!!!
Yumm! This sounds so good and delicious!
ReplyDeleteI'll take a slice.. Or 10!
ReplyDeleteEasy is always the way to go! :) And this looks fabulous! :)
ReplyDeleteSounds Amazing!
ReplyDeleteThis looks so good - I'm going to try it this weekend :)
ReplyDeleteBerry Blue Toes,
ReplyDeleteThanks for you comment. Yes I love this one and so does my husband. You could make it any flavour that you like.
ooh that looks delicious! I looooove cheesecake. I am definitely going to try this. Thank you for adding the photos! Is it possible to use another sweetener besides agave? :)
ReplyDeleteHi Christa,
ReplyDeleteThanks so much for your comments. Glad you are a cheesecake lover. I am sure that you can replace the agave. I often mix my sweeteners so that I don't use to much of agave.
It will depend on what you can get your hands on, as well if you want it to be 100% raw or not. Some subs are date paste, yacon or birch syrup. I have heard of birch but never tried it yet. Some people also use maple syrup because it has that same runny texture. Look for what you have in your local stores, or if you order on line the sky is the limit. Let me know how it goes.