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This Raw Chocolate Cheesecake really is something special! Very creamy and chocolatey and so easy to make, mmmmmm!

RECIPE

For the base:

1 cup pecans, ground (or mixture of pecans and walnuts)
3 medjool dates
1 tbsp maple syrup
1/2 cup cocoa (or raw cacao powder)

For the filling:
2 cups raw cashews, soaked in water for at least an hour
1/2 cup cocoa butter (raw cacao butter), melted
1/2 cup maple syrup
1/2 cup water
1/2 cup cocoa (or raw cacao powder)
2 tsp vanilla extract

For the topping:
1/4 cup coconut oil, melted
1/4 cup cocoa butter (raw cacao butter), melted
3 tbsp agave nectar or maple syrup
5 tsp cocoa (or 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 agave, cocoa and vanilla into the melted oils until well combined and glossy. Let cool slightly but not so much that it starts to harden. Pour the topping over the cheesecake and place in the fridge to set. Leave it at least 4 hours or overnight before serving.

See the original recipe here (this one is slightly adapted and uses cocoa butter in the filling instead of coconut oil) and see how lovely it looks made in individual pans!


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