Raw Cacao & Coconut CheeseCake!

Sundays are for..CAKE!!


It’s a miserable, rainy day and one that calls for a chocolately delight. When you’re on a sugar-free/gluten-free diet this can often be a challenge and requires a little creativity… 

Ingredients

For the base:

  • 2 cups of nuts – I used 1 cup of almonds and another cup of mixed nuts
  • 1/2 oats
  • 3/4 cup of pitted dates
  • 1 tsp cacao powder

For the toping:

  • 1 cup of coconut milk
  • 1/2 of maple syrup
  • 2 tbs coconut oil
  • 2 tsp flax seeds
  • 1 tbs cacao powder
  • 1/2 tsp natural vanilla extract
  • 2 tbs coconut flour

To decorate:

  • 150g of melted 85% dark chocolate
  • Cherries
  • 8×8 inches cheesecake pan

Method:

  1. Soak the dates in warm water for a few minutes then drain and pat dry.
  2. Blend dates, nuts, cacao and oats in a food processor until combined into a sticky dough (they will resemble and taste just like Naked Bars!).
  3. Add to the base of the cheesecake pan and press down into an even, flat layer.
  4. Set in the freezer to firm.
  5. For the topping: mix together the coconut milk, coconut oil, maple syrup, coconut flour, cacao and vanilla extract until the mixture is creamy and smooth.
  6. Place the mixture on top of the base and smooth evenly to cover the case.
  7. Leave to harden in the freezer for at least 30 minutes but leave for a few hours for better results.
  8. Take out of the freezer and cover with the chocolate that has been melted in a saucepan as desired. Place back in the freezer to allow the chocolate to set.
  9. Remove from the freezer 10 minutes before serving and add the cherries.

And enjoy!

This has to be my favourite vegan cake to date – even my family (who normally divulge into sugary desserts) loved it!

Laura x

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