Why not treat yourself to a delicious chocolate cheesecake… without the added calories?
Our recipe is one of the tastiest raw desserts you’ll ever try, and is made with cacao for the filling, then a few different nuts for the crunchy base.
2 tablespoons yeast flakes
40g raw cacao
150ml coconut oil
60g coconut blossom syrup
160g brazil nuts
1/2 teaspoon vanilla essence
80ml coconut oil
- Prepare a 10 inch spring form tin by lining the base with baking paper or cling-wrap.
- Soak the cashews in the water for 30 minutes while you make the base.
- To make the base put the almonds and brazil nuts into a food processor and blend until a crumb like texture. Add in the dates, coconut oil and vanilla essence and blend again until it become sticky and easy to form into balls.
- Push into the base of the tin until its really compact and then put it into the fridge.
- To make the filling pour the soaked cashews, the remaining water, raw cacao, yeast flakes, coconut oil and coconut palm syrup in a high speed blender. Blend until a completely smooth, velvety texture.
- Take the base out the fridge and pour the chocolate filling into the cake tin. Make sure that it is flat on the top buy banging the tin on your work top surface – this will help to level it out.
- Put into the freezer for 4-6 hours or in the fridge for at least 8 hours to set.
- When ready to serve carefully take out of the cake tin and decorate with some berries.
Image and Recipe courtesy of Honestly Healthy Food
I’ve been craving chocolate cheesecake lately and this no bake recipe is perfect for the warm weekend. Just leave to set in the fridge and you’ve got a creamy, indulgent cheesecake.
210g chocolate biscuits (you can also use oat biscuits or digestives), crushed
4 tablespoons cocoa powder
¼ cup butter, melted
450g cream cheese at room temperature
100g icing sugar
1 teaspoon vanilla extract
280g chocolate (between 50-72% cocoa)
235ml whipping cream
1. In a medium mixing bowl, stir together biscuit crumbs, cocoa powder and butter. Press firmly into the bottom of a springform pan. Set aside.
2. In a large mixing bowl, beat cream cheese for 1 minute until smooth. Add icing sugar and beat again. Add vanilla extract and mix again.
3. Melt chocolate over a double boiler or in the microwave. Let cool slightly. With your mixer on slow speed, add the chocolate into the cream cheese mixture, pouring slowly.
4. Whip the cream until stiff peaks form. Fold in gently to chocolate and cheese mixture.
5. Pour the filling over the crust. Refrigerate for at least 8 hours or overnight. When the cheesecake is set, run a sharp knife around the edge to loosen from the pan. Gently open the latch and release the cheesecake.
Chocolate? Ricotta? What’s your favourite cheesecake?