We loved making this chocolate avocado mousse at home and thought we would be daring by putting it on top of a raw cheesecake! Raw cheesecake is surprisingly easy to make, but it is valuable to note that the most important ingredient is freaking patience. —Saralee
Recommendation: Plan to make this cake at least a day ahead. The cashews need to be soaked for a minimum of 5 hours but do best when soaked overnight. You can also soak the dates the night before and then they will peel easier.
Gather equipment: springform pan and food processor.
Set aside coconut flakes. They will be used as your first layer to prevent the crust from sticking.
Combine dates, macadamia nuts, almonds and sea salt in a food process. process well.
Grab your springform pan, sprinkle the coconut flakes before packing your crust.
Begin to evenly pack the date nut crust into the springform pan.
Once you complete step 5, put your crust in the freezer for a minimum of 1 hour and up to 3 hours
Add Cashews, lemon juice, coconut oil and vanilla into a processor and process. If necessary put a tiny splash of coconut milk to help the blending process. USE A LITTLE AS POSSIBLE.
Once the cashew mix is creamy and smooth, layer it over your crust evenly and place in the refrigerator until firm. 1+ hours.
Then, grab your food processor and throw the soaked cashews, lemon juice, agave, coconut oil and vanilla in there for processing. Process until smooth.
Recommendation: Plan to make this at least a day ahead. Soak the dates the night before and then they will peel easier.
Combine all ingredients in a food processor and process until very smooth. This may take a 5+ min.
Note: If you would like this to be a fully sugar-free/dairy free dish you can replace the chocolate with raw cacao powder and adjust the amount dates and agave to your taste.
The mousse is your last layer and should be layered over the raw cheesecake.
Place the pan back in the refrigerator for 1+ hours.
Right before serving, decorate your cake with cacao nibs. Be sure to serve cold