A delicious Chocolate Cheesecake (non dairy), with creamy chocolate centre and nutty chocolate bottom, topped with fresh fruit….mouth watering!
Chocolate Cheesecake
Author: Health Living Inspirations
Recipe type: Dessert
Cuisine: Raw Food
This is such a delicious (non dairy) Chocolate Cheesecake, topped with fresh blueberries and strawberries, it makes an amazing restaurant quality dessert to share with dinner guests.
Ingredients
Base
- 1 cup organic Macadamia nuts
- 1 cup organic walnuts
- ½ cup (8) organic medjool dates
- ¼ cup raw organic Cacao powder
- 2 tablespoons water
Centre
- 3 cups organic cashews, soaked overnight (or minimum of 4 hours) in filtered water (then rinsed)
- ¾ cup coconut oil
- ⅔ cup honey
- ½ cup lemon juice
- ⅓ cup organic raw cacao powder (or more for stronger chocolate flavour)
- 1 tablespoon pure vanilla extract
Topping
- fresh blueberries and strawberries
Instructions
Base
- Place macadamia nuts, walnuts and medjool dates in a food processes
- Blend until mixed well and nuts have broken down (do not blend too much)
- Drizzle water in while blender is running, adding one tablespoon at a time, (you may only need one tablespoon to get it sticky) pulse a few times until sticky (if you blend too much you will lose the texture)
- Spread mixture into round baking tin lined with greaseproof paper (or rectangle lamington tin)
- Use the back of a spoon to press down mixture and smooth out evenly in tin
- Place in freezer while making centre
Centre
- Place all ingredients in high speed blender and blend until well combined and creamy
- Take base from freezer and pour mixture on base, smooth out and place back in freezer to set
- Remove from freezer 10 minutes before serving and top with fresh fruit
- servie and enjoy!
- This will keep in fridge for one to two weeks and will remain soft like traditional cheesecake, or place in freezer and remove well before serving for the softer texture... although still extremely delicious eaten straight from the freezer...
