Triple Choc Cheesecake

Triple Choc Cheesecake

Prep time: 30 minutes
Yields: 6 serves

Ingredients:
Base:

  • 1 cup pecan or hazelnut meal (ground pecans in processor)
  • 10 medjool dates, pitted
  • 1/4 cup cacao powder
  • 2 TBS carob powder (optional)
  • 1-3 tsp coconut oil (to bind)
  • 1 tsp vanilla essence

Filling:

  • 2 cups cashews (soaked & rinsed)
  • 1/2 cup coconut oil
  • 1/2 cup coconut palm sugar
  • 1/2 cup water
  • 1/2 frozen banana
  • 1/2 cup raw cacao powder

Topping:

  • 1/3 cup coconut oil
  • 1 tsp vanilla extract
  • 2 TBS organic raw honey or organic maple syrup
  • 1/4 cup cacao powder

Directions:
Base:

  1. Place all ingredients except oil into a food processor and blend until well combined and slightly sticky.
  2. Add 1-3 teaspoons of coconut oil if too dry.
  3. Press crust into a spring form cake tin and set aside while making the filling.

Filling:

  1. Blend all filling ingredients, scraping the side of the bowl regularly until mixture is smooth and creamy.
  2. Scoop filling over the crust and freeze for a couple of hours or until set.

Topping:

  1. Place all topping ingredients into a small-medium sized bowl and whisk untill well combined.
  2. Remove cheesecake from the freezer and pan and gently pour and spread topping.
  3. Refrigerate until ready to serve.
  4. Serve with fresh or frozen berries and enjoy!

Notes:

  • Raw, vegan, gluten-free, grain-free, dairy-free, paleo-friendly + no refined sugar; one of my best desserts ever (ever).
  • For the base, you can replace pecans or hazelnuts with any other nuts of your choice.
  • You can add cinnamon (2 tsp) and/or berries to the filling and change its flavour dramatically or delicately if you like.

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