Raw chocolate cheesecake

Raw chocolate cheesecake

By
From
Coconut Oil: Nature’s Perfect Ingredient
Serves
8-12

Who doesn’t love a cheesecake? Especially when it’s raw, dairy-free and packed with nutrients. Serve this to friends and they’ll never know it’s good for them.

Ingredients

Quantity Ingredient

For the base

Quantity Ingredient
225g pecans
25g raw cacao powder
60ml raw agave nectar
50g lucy bee coconut oil
50g peanut butter
pinch himalayan salt

For the filling

Quantity Ingredient
150g cashew nuts, soaked in cold water for 4 hours, (or for 2 hours in hot if you are short of time)
1 ripe avocado
30g raw cacao powder
100ml coconut milk
50g lucy bee coconut oil, melted
30g raw agave nectar

Method

  1. Line a 20cm round springform cake tin with baking parchment.
  2. To make the base, put all ingredients into a blender or food processor and blitz until crumbly. Tip the mixture into the lined cake tin, spread it out evenly and press down firmly. Place in the freezer while you make the filling.
  3. Drain the cashew nuts and blitz in a food processor until they resemble cashew butter. Add the remaining filling ingredients and whiz until smooth.
  4. Remove the base from the freezer and spread the filling over the top. Place back in the freezer for at least 2 hours, removing 10 minutes before serving, with berries and crème fraîche, if you like. Store in the freezer.
Tags:
coconut oil
healthy
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again