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!
Johan said: ” I made your divine, fabulous delicious raw chocolate cheesecake & loved every bite!
You create & invent so many delicious recipes! Divine! xxxx ”
Rean on how to make it & for the video too! 🙂
For the Raw brownie base layer:
1 cup Brazil nuts
1 cup large pitted soft dates
2 tablespoons solid coconut oil
2 tablespoons raw cacao powder
1 tablespoon maple syrup
For the Raw chocolate cheesecake layer:
1 +1/3 cup (200 gr) 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 (60 ml) water
1/4 cup (60 ml) melted coconut oil
2 large soft pitted dates
- 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. It will look something like this:
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! xxx ♥ Stay Tuned & subscribe by email! Join 1,800 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!!