I made this recipe (with a few minor changes) a couple of weeks ago to use up my cacao butter before moving and have really wanted to share it, but let's be honest... my mind has been preoccupied with other things, like getting my family moved across the country, a baby moon, etc. :)
I shared this cheesecake with my in-laws and they really liked it too. It is a very tasty option for those of us who don't tolerate dairy very well but really love cheesecake. It does take a few steps to make but each layer is simple & it prepares quickly. Enjoy!
Raw Chocolate "Cheesecake"
Ingredients
Base:
1 cup pecans, ground (or mixture of pecans and walnuts)
3 medjool dates
1/2 cup raw cacao powder
Filling:
2 cups raw cashews, soaked in water for at least an hour
1/2 cup raw cacao butter, melted
1/4 cup grade B maple syrup
1/2 cup water
1/2 cup raw cacao powder
2 tsp vanilla extract
Topping:
1/4 cup coconut oil, melted
1/4 cup raw cacao butter, melted
3 tbsp grade B maple syrup
5 tsp cocoa raw cacao powder
1 tsp vanilla extract
1. Mix all the base ingredients together in a food processor until crumbly and just starting to stick together. Press the mixture into the bottom of an 8-inch round loose-bottomed tin. Place in the fridge while you make the filling.
1 cup pecans, ground (or mixture of pecans and walnuts)
3 medjool dates
1/2 cup raw cacao powder
Filling:
2 cups raw cashews, soaked in water for at least an hour
1/2 cup raw cacao butter, melted
1/4 cup grade B maple syrup
1/2 cup water
1/2 cup raw cacao powder
2 tsp vanilla extract
Topping:
1/4 cup coconut oil, melted
1/4 cup raw cacao butter, melted
3 tbsp grade B maple syrup
5 tsp cocoa raw cacao powder
1 tsp vanilla extract
1. Mix all the base ingredients together in a food processor until crumbly and just starting to stick together. Press the mixture into the bottom of an 8-inch round loose-bottomed tin. Place in the fridge while you make the filling.
2. Blend the drained cashews with the melted cocoa butter, water and maple syrup until smooth and creamy. Then add in the cocoa and vanilla and blend again. Spoon the mixture on to the base and smooth down evenly. Place in the freezer while you make the topping.
3. Stir the maple syrup, cocoa and vanilla into the melted oils until well combined and glossy. Let cool slightly but not so much that it starts to harden.
4. Pour the topping over the cheesecake and place in the fridge to set. Leave it at least 4 hours or overnight before serving.
Consider adding a little coconut milk whipped cream or mashed berries, like I did (with a few drops of sweetener, if desired), to make it even more visually appealing and tasty!
