Raw Chocolate Cheesecake
Raw Chocolate CheesecakePrep Time: 20 Mintues Cooking Time: 2 Hours+ Refrigeration Time
Want to wow your friends with a professional looking cheesecake that’s 100% vegan? Arzu Dogan from Vitality and More has the solution for you with this Raw Chocolate Cheesecake!
2 cups shredded organic coconut
1/2 cup organic pitted dates
1 tbsp psyllium husk
1/4 cup organic cacao nibs (for that crunch)
1/3 cup organic chia seeds
3 tbsps raw organic cacao powder
2 tbsps filtered water
1 tbsp Pureharvest Rice Malt Syrup (you can sub with maple syrup)
2 cups raw organic cashew nuts (soaked for 3 hours prior)
1/2 cup raw organic cacao powder
1/2 cup Pureharvest Rice Malt Syrup
1/2 cup filtered water
100 g organic cacao butter, melted
For the base - combine all the base ingredients in your food processor and pulse until it's all combined well. Place into a lined round cake tin and refrigerate until it is firm.
For the filing - combine all the filling ingredients into your food processor (except the cacao butter) and pulse on high speed. Add the cacao butter slowly while blending on a slower speed. Once the texture is all creamy and blended, pour over the base and refrigerate for about 2 hours or until it sets firm.
Cut and serve with fresh berries or coulis - it's the perfect chocolate treat without the guilt and without refined sugars or fats. Keep refrigerated and enjoy for the whole week if it lasts that long.