Raw Chocolate Cheesecake

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Contributed by: Emily Reynolds

Serves: 12

Time: Prep: 25 mins + chilling

Dreamy raw chocolate cheesecake. Vegan, gluten-free and dairy-free. Ideal healthy dinner party dessert that's extremely easy. You can add any toppings you fancy and tastes delicious with a scoop of coconut yoghurt.

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PRODUCT INFORMATION

Ingredients

FOR THE CRUST

1 cup organic Medjool dates
1/4 cup organic walnuts
1/4 cup organic shredded coconut
1 tbsp organic coconut oil

FOR THE FILLING

1 large avocado
1 large banana
4 tbsp organic cacao powder
2 tbsp organic coconut oil
3 tbsp organic maple syrup
Pinch Celtic sea salt
Optional: thinly sliced strawberries and blueberries

method

FOR THE CRUST

  1. Pit the dates and blitz all ingredients together in a food processor until dough-like consistency forms.
  2. Press crust mixture evenly into coconut oil-greased and cling film covered square cake tin (8x8).
  3. Place in freezer for at least half an hour to set.

FOR THE FILLING

  1. Blitz all ingredients together in a food processor and blend until extremely smooth.
  2. Spread chocolate mousse topping over the crust using a spatula and return to freezer for half an hour or fridge for 2 hours before eating.
  3. Add thinly sliced strawberries, blueberries or anything you fancy. Store in an airtight container in the fridge for up to a week.
Vegan
Vegan
Dairy Free
Dairy Free
Egg Free
Egg Free
Raw
Raw
Vegetarian
Vegetarian
Wheat Free
Wheat Free
Cane Sugar Free
Cane Sugar Free

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