Desserts

raw Nutty chocolate cheesecake

March 28, 2017

Having the job of making the Mothers Day dessert puts the pressure on – especially catering to a table full of people who expect cheese and sugar in their cheesecake. I was ready for the “so won’t I get fat if I eat this then?” and “actually, it’s not TOO bad” kind of comments before I served it at the table. I might also add that even though it was absolutely LOVED by everyone, some people still insisted on eating it with cream – not the kind made out of cashews!

It may be a bold statement but I think this is actually my favourite thing I have ever made!

For the filling:

  • 300g cashews (soaked over night)
  • 110ml coconut milk
  • tbsp. coconut oil
  • 50g creamed coconut
  • 3tbsp. honey
  • 1 tbsp. cocoa powder
  • 1 tsp. cinnamon
  • 1 tsp. vanilla

 

For the base:

  • 350g dates
  • 150g ground almonds
  • 100g walnuts
  • 100g oats
  • 2 tbsp. honey
  • 1 tsp. cinnamon
  • 1 tsp. vanilla

 

Instructions for filling:

Blend the cashews and milk until it is completely combined into a thick creamy texture.

Heat the creamed coconut and mix it in with the cashew mixture and the remaining ingredients.

Instructions for the base:

Start to make the base by combining all of the ingredients and flatten it into a greased (with coconut oil) cake tin.

Final instructions:

Spread the filling on top of the base, decorate with toppings of choice – I opted for crushed hazelnuts. Leave in the freezer to set for 3 hours, before transferring to the fridge before eating.

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Em x

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