Raw Chocolate Cheesecake
Decadent & Rich Crust: 1 cup oat groats finely ground to flour 3/4 unsweetened coconut flakes small handful of walnuts 1″ piece of Level Ground Trading vanilla bean pinch of pink Himalayan salt 8-9 medjool dates pitted Blend all the ingredients in a blender, place 1-2 tbsp in each lined cupcake tin. Press down to form an even crust. Filling: 1 cup cashews 1/4 cup brazil nuts 4-5 medjool dates pitted 1-4-1/2 cup water, enough to blend into a thick paste. Blend until all the ingredients are well blended spoon evenly over the crust layer and freeze. Chocolate Coconut Top Layer: 1/2 cup unsweetened coconut flakes 1/2 raw cacao powder 3-4 medjool dates pitted water to get things moving Blend until a fairly smooth paste forms. Adjust cacao to suit your preference. Top the cheesecakes with the final chocolate layer and frozen raspberries. The raspberries are a must do not skip them, they bring all the flavours together. Place back into the freezer and wait until firm. Cut the mini cheesecakes into quarters and let thaw a few minutes before serving. TIP: The crust for this recipe makes a DELICIOUS raw cookie. Simply roll out the dough and cut with cookie cutters. Store in the refrigerator or freezer.
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