Author Notes
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
Ingredients
- Date & Nut Crust and Raw Cheesecake
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12
Dates, pitted
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1 1/2 cups
Macadamia Nuts
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1 1/2 cups
Almonds
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1/4 cup
Coconut Flakes, dried unsweetened
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1 pinch
Sea Salt
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3 cups
Cashews, soaked for a minimum of 5 hours
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1/4 cup
Lemon Juice
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1/2 cup
Agave
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1/2 cup
Coconut oil
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1 tablespoon
Vanilla Extract
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1 splash
Coconut milk
- Avocado Mousse
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4
Large, Ripe Avocados
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3/4 pound
Dark chocolate, melted and cooled
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1/4 cup
Dark coco powder
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6
dates, soaked and pitted and peeled
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1 tablespoon
Vanilla Extract
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2 ounces
Coconut milk
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1/2 cup
Coconut oil
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a/n
cacao nibs
Directions
- Date & Nut Crust and Raw Cheesecake
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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.
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Gather equipment: springform pan and food processor.
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Set aside coconut flakes. They will be used as your first layer to prevent the crust from sticking.
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Combine dates, macadamia nuts, almonds and sea salt in a food process. process well.
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Grab your springform pan, sprinkle the coconut flakes before packing your crust.
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Begin to evenly pack the date nut crust into the springform pan.
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Once you complete step 5, put your crust in the freezer for a minimum of 1 hour and up to 3 hours
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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.
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Once the cashew mix is creamy and smooth, layer it over your crust evenly and place in the refrigerator until firm. 1+ hours.
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Then, grab your food processor and throw the soaked cashews, lemon juice, agave, coconut oil and vanilla in there for processing. Process until smooth.
- Avocado Mousse
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Recommendation: Plan to make this at least a day ahead. Soak the dates the night before and then they will peel easier.
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Combine all ingredients in a food processor and process until very smooth. This may take a 5+ min.
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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.
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The mousse is your last layer and should be layered over the raw cheesecake.
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Place the pan back in the refrigerator for 1+ hours.
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Right before serving, decorate your cake with cacao nibs. Be sure to serve cold
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