RAW Vegan Chocolate Cheesecake
Raw Vegan Chocolate Cheesecake
Crust
- 2¼ cups (180g) finely shredded coconut, unsweetened
- 3 tbsp* (60ml) cacao powder
- 1 tsp vanilla bean powder
- 1½ cups (360g) medjool dates
- Pinch salt
Filling
- 1 cup (168g) cacao butter, grated
- ½ cup (50g) cacao powder
- ¼ cup (80g) raw agave nectar
- 400ml coconut milk
- ¼ tsp vanilla bean powder
- 1/64 tsp salt, finely ground
Topping
- 2 squares of your favourite raw vegan chocolate
Methods/steps
Crust
- Put coconut, cacao powder, vanilla and salt into a food processor and pulse briefly to mix.
- Add the pitted dates and process until the dates are finely chopped and the mixture starts to clump.
- Press into a 20cm (8 inch) flan, cheesecake or springform tin and leave in the fridge to firm a little while you prepare the filling.
Filling
- Put all ingredients into a high-speed blender in the order listed.
- Blend on low until combined, then blend on high until it reaches 42°C.
- Pour filling into the crust and leave uncovered in the fridge to set for 4 hours or overnight.
Topping
- Grate a couple of squares of your favourite raw vegan chocolate over the top of the cheesecake.
- Slice and serve.
- Store covered in the refrigerator for up to 5 days, or freeze for up to three months.
Preparation
Before: -
After: 4 hours or overnight
Need: food processor, blender
* Australian tablespoon (20ml
)
After: 4 hours or overnight
Need: food processor, blender
* Australian tablespoon (20ml
)
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