DAIRY-FREE | GLUTEN-FREE | VEGAN
Makes 9 squares
How delicious does this look?! This raw vegan chocolate cheesecake will you dribbling before it’s even reached your plate. And if you’re the one making it, you’ll find it hard to resist licking the bowl. The base is rich and nutty and as for the filling – it’s certainly decadent.
Whilst it does contain natural sugars only, remember these ARE still sugars so go easy on portion-sizes. This is certainly going to be healthier than your normal, processed cheesecake but it still doesn’t mean it’s ‘good’ for you! Special occasions only please, readers!
Raw Vegan Chocolate & Vanilla Cheesecake Recipe
Base
- 1/2 cup almonds soaked in water overnight
- 1 cup pecans
- 10 medjool dates or organic dates soaked in water
- Few drops vanilla
- Pinch salt
Filling
- 2 ripe avocados
- I cup medjool dates
- 1/2 cup melted coconut oil
- 1/4 cup melted coconut butter
- 1 cup raw cacao
- 1/4 cup maple syrup or raw honey (NB honey not suitable for vegans)
- Pinch salt
- 1tsp vanilla or a few gratings of tonka beans
Method
- For the base, blend all the ingredients in a high speed blender until as smooth as possible. Pack into the base of the tin and refrigerate.
- Meanwhile lend all of the base ingredients, adding in the order above. Persevere as it takes a while for the oil to emulsify. Continue until the mix is super smooth.
- Spread the base with the filling and level. Leave in the fridge overnight to set.
- Cut into squares 6.5cm x 6.5cm and enjoy!
Above it’s served with coconut milk ice cream, berries and raspberry coulis made with coconut sugar.
Tonka beans. What are they?
In case you’ve never heard of these funny-sounding beans, they’re the flat wrinkled seed from the massive Cumaru trees in South America. They taste like a mix of vanilla, coconut, sour cherry, clove and liquorice and are often used in desserts and even savoury souffles and with ingredients such as scallops. They’re best used sparingly.
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