Raw Chocolate Cheesecake

September 19, 2015


Author Notes: Yesterday afternoon, I invented this lovely RAW VEGAN GLUTEN-FREE CHOCOLATE CHEESECAKE! Ooh yes, it is a real beauty!

It is CREAMY, HEALTHY & DELICIOUS! You can cut them up like smaller bars or you can eat a bigger slice,…It is up to you! ;) Let’s see how I made them!
Sophies Foodie

Serves: 9 persons

Ingredients

For the Raw brownie base layer:

  • 1 cup Brazil nuts
  • 1 cup pitted soft large dates
  • 2 tablespoons solid coconut oil
  • 2 tablespoons raw cacao powder
  • 1 tablespoon maple syrup

For the Raw chocolate cheesecake layer:

  • 1 +1/3 cups (200 gr) in water soaked cashews, unroasted, unsalted, well rinsed & well-drained ( soaked for at least 8 hours!! until puffed up & soft)
  • 2 tablespoons (15 gr) raw cacao powder
  • 1 tablespoon maple syrup
  • 1/4 cup water
  • 1/4 cup melted coconut oil
  • 2 large soft pitted dates
In This Recipe

Directions

  1. First, make the raw brownie base. Take food processor & place S-blade in. Add Brazil nuts & pulse them, but not too fine. In the end, you still want some pieces of them into your lovely brownie base. See 1 st picture above! Now, add pitted dates, solid coconut oil & raw cacao powder. Pulse until it is fully mixed in. Taste. My base was a bit crumbly & not so sweet so I added 1 tablespoon of maple syrup & pulsed again on speed 1 & 2. I only have 2 speeds. Taste again. It is just a bit sweet but not overly sweet , just the way, I like it. Take a cheesecake pan & place fitted ring on & secure. Grease base & sides of the pan in with vegan butter. Now, place your raw brownie base all over the base of the pan. You want a thicker layer, so push it all well into the base & sides. Push it with your hand into the base. I still had 3 tablespoons of filling over. Use if for later on, to snack on or to top a vegan yoghurt. Yum too! :) Now, place into the freezer to stiff up, for about 30 minutes.
  2. Meanwhile, make the raw chocolate cheesecake filling! Take your Vitamix or a really good blender & place your cashews, cacao powder, maple syrup, dates, water & melted coconut oil in it. Place fitted lid & tamper in. Turn on high power until fully joined, using the tamper to push ingredients into the running blades. Stop from time to time. Scrape the sides & mix again. Taste. The filling is very creamy, chocolately & just sweetened enough. (If you like it to be more sweet, add a bit more dates or maple syrup.) Take your cheesecake pan out of the freezer & smear your filling on top. It is not easy to smear it on all of the sides, but a knife worked for me. See that your filling is equally divided & place into the freezer for about 3-4 hours. 3. If you want to eat it, take it out of the freezer, 15 minutes before serving otherwise you will end up with ice-cream bars! Wait 5-10 minutes & click the ring open & carefully with your hands take if off the base. Now, with help of a large pallet knife, place it under your base & carefully slide it over onto a clean plate. This way, you can slice it! I stored, kept my chocolate cheesecake into the fridge, for a more creamy chocolate cheesecake. So, when you want a lovely piece, your cheesecake will be very creamy & delicious! That is what you see with the 1st picture, straight from the fridge! :) Enjoy, my sweeties!

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