I love this Raw Chocolate Cheesecake recipe because first and foremost, it tastes like a very decadent dessert it’s so rich and chocolatey – it’s hard to believe it is not made of chocolate and cream! Secondly, it is packed with protein, vitamins, minerals, and antioxidants, plus it is gluten-free, dairy-free, refined sugar-free and vegan.

Dairy-Free, Gluten-Free, Refined Sugar-Free, Vegan

Makes one 22cm cake

INGREDIENTS:

Base

• 1 cup of almonds
• ½ cup of walnuts or pistachio nuts 
• 3 tbsp of coconut oil (melted)
• 1/3 cup of raw cacao powder
• 3- 4 pitted dates
• 2 tablespoons of maple syrup (optional)
• ½ tsp of Himalayan salt
• ½ cup of cacao nibs (optional)

Filling

• 3 cups raw cashew nuts (soaked)
• ¾ cup freshly squeezed orange juice or Coconut Milk
• ¾ cup of Maple Syrup (or alternative syrup – rice or coconut)
• 1 tsp of vanilla essence
• ¾ cup Raw Cacao Powder
• Pinch of Himalayan salt
• 1/3 cup melted Coconut Oil
• 1/3 cup melted Cacao Butter

Optional - add 16 drops of 100% pure peppermint oil or orange oil

PROCEDURE:

Base

1. Add all the ingredients into a food processor and blend until the mixture has a coarse consistency.
2. Once the mixture sticks together, place it into a springform cake tin (22cm). Not this can be made in a slice tin (approx 27 cm)
3. Refrigerate the base while the filling is being prepared.

Filling

1. Cover raw cashew nuts in water and soak for 1 – 2 hours.
2. Using a food processor, blend the drained cashews, maple syrup, orange juice (or coconut) and vanilla until smooth (if adding essential oils add them now). Try to be patient with this step as this is what makes the cheesecake smooth and creamy.
3. Melt coconut oil and cacao butter and add this to the blended mixture.
4. Add the cacao powder last and blend until combined.
5. Pour the chocolate mixture over the base and then place the cake in the freezer for 4-6 hours or alternatively refrigerate for 8 –12 hours.
6. Remove from the fridge of freezer 10 minutes prior to serving and decorate with fresh berries.