Raw Mocha Cheesecake

2014-10-21_1413882057

Time: 20 minutes

Complexity: Easy!

Base:

  • 1 cup buckinis
  • 1 cup almond meal
  • A pinch of Himalayan rock salt
  • I cup dates, chopped roughly
  • 1 tablespoon coconut paste (I used loving earth)

Filling:

  • 1 shot of espresso
  • 1 tablespoon raw Cacao powder (I used loving earth)
  • 2 cups of raw cashews (pre-soaked)
  • 1 tablespoon coconut sugar (or alternative sweetener)
  • 1 tablespoon coconut paste (I used loving earth)
  • 1-2 tablespoons low fat evaporated milk
  • A pinch of Himalayan rock salt

Method:

  1. To make the base, combine all ingredients in a food processor and blend until well combined. If the mixture doesn’t stick together when pressed together with your fingers add more dates until it does.
  2. Press the mixture firmly into the bottom of a springform round cake tin and refrigerate while you make the filling.
  3. To make the filling, combine all the ingredients in a food processor and blend until smooth and creamy.
  4. Pour the mixture over the base and smooth out until nicely even.
  5. Freeze for at least 2 hours then store in the fridge until ready to serve.
  6. Serve with raw cacao nibs, coffee beans or chocolate slivers
  7. Enjoy x