Nutty chocolate raw ‘cheesecake’
This is a tasty, dairy-free alternative to cheesecake. If the chocolate spread is parev, it’s also vegan. Just remember to allow at least 5 hours or overnight to soak the cashew nuts and further time for freezing the finished cake.
Serves: 10 – 12
INGREDIENTS For the filling:
280g raw whole cashew nuts 50g slithered almonds Juice of 1 lemon
50g agave nectar or maple syrup
1 tbsp vanilla extract
¼ tsp sea salt
150g chocolate spread mixed with 3 tbsp water.
50g almond butter/ peanut butter
For the base
300g slivered almonds 3 tbsp raw cacao cocoa powder
100ml agave nectar
Garnish:
2 -3 tbsp cacao nibs
METHOD
For the chocolate base:
Pulse the almonds and cacao in a food processor until they are fine crumbs.
Add the agave and pulse again until mixture clumps together and holds its shape when pressed together between your fingers.
Line a 23 cm x 23 cm square baking tin with cling film — allow it to hang over the sides for easy removal. Spray a little oil on the dish base first — this makes the cling film stick!
Press the mixture evenly around with your fingers.
For the filling:
Soak the cashews for 5 hours in a bowl covered with room temperature water. Drain, rinse and then proceed with the recipe.
Add soaked cashews, slivered almonds, lemon juice, agave nectar, vanilla extract and salt to a food processor and blend until smooth and creamy — a couple of minutes.
Pour over the prepared base.
Mix the chocolate and almond butter with 3 tablespoons water until smooth.
Spoon blobs over the cake and pull with a knife to make A delicious dairy-free option swirls. Do not overdo it or you will lose the swirl effect.
If desired, scatter with almonds, cocoa nibs, shaved chocolate or chocolate chips. Freeze for several hours or overnight until firm.
Remove the cake from the freezer 10-15 minutes before serving, so you can remove it from the tin. Serve in squares.
Cover any unused cake with foil and store in the freezer.
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