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Picture by:
honeyandspice
‹Swipe
Raw Chocolate Cheesecake
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0
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2hours20min
Ingredients
Serves : 10
- Base
- 110g walnuts
- 40g cocoa power
- 200g pitted Medjool dates
- 1 tablespoon vanilla extract
- 1 pinch salt
- Filling
- 360g raw cashews, soaked overnight in cold water, then drained
- 1 1/2 teaspoons vanilla extract
- 165g frozen ripe banana
- 1 tablespoon fresh lemon juice
- 3 tablespoons water
- 1 pinch salt
- 40g unsweetened cocoa powder
- 75g pitted Medjool dates
Directions
Preparation:20min › Extra time:2hours freezing › Ready in:2hours20min
- Base: In a food processor, blitz the walnuts until you get coarse crumbs. Add the remaining ingredients and blitz until well incorporated. The mixture will be still quite crumbly, do not fear.
- Press about 200g of the base mix evenly into a cling film lined 20 cm round springform cake tin. Set aside.
- Filling: Wipe out the food processor bowl, then blitz the filling ingredients until well incorporated and smooth. Taste the sweetness and add more dates as you wish. Pour into the tin and smooth out using a wet spatula or spoon. Cover with cling film and place into the freezer for 2-3 hours.
- Once set, slice, plate and enjoy! You can store the cheesecake in the freezer whole - slice the pieces as you need with a very sharp knife. The slices thaw in 1 hour.
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