World's Best Raw, Chocolate Cheesecake
 
Prep time
Total time
 
A chocolatey, frozen cheesecake that is all about the blending instead of the cooking. You won't need an oven to make this, simply a food processor or blender and a freezer. It will serve 8 people and last a week in the freezer. It needs to freeze so is best made the night before you want to eat it. YUM!
Recipe type: Raw
Cuisine: European
Serves: 8 slices
Ingredients
  • ½ cup brazil nuts
  • ½ cup almond nuts
  • 4 Tbsp good quality cocoa powder
  • 1 cup dates
  • 1 handful cranberries
  • 5 Tbsp honey (do not use if making vegan) or agave syrup (use if making vegan) or maple syrup (use if making vegan)
  • ¼ cup lemon juice
  • 2½ cups cashew nuts
  • 2 tsp vanilla essence
  • pinch of salt
Instructions
  1. Sprinkle cocoa nibs over the bottom of your tin (this will stop the cheesecake sticking to the bottom).
  2. In a food processor put the brazil nuts, almond nuts, cranberries, salt, dates and 1 tablespoon cocoa powder and blend until it is wet enough to be pushed into the bottom of a tin and then do just that, push the mixture evenly into the bottom of a tin (I use a spring tin).
  3. in a food processor add: cashew nuts, lemon juice, agave syrup/or honey, vanilla essence, 3 tablespoons of cocoa powder and ¼ cup of water and blend. You want it to have a thick batter consistency. If it is too thick add a little bit of water and blend some more.
  4. Add some more cocoa or honey/agave so that it suits your taste, then pour the mixture over the base.
  5. Put into the freezer until ready to eat. (preferably over night).
  6. Defrost a little as you want to eat it. I serve mine with fresh berries on top and a sprinkle of cocoa powder and a berry coulis.
Recipe by Pineapple Pineapple at http://pineapplepineapple.co.nz/worlds-best-vegan-chocolate-cheesecake/