Raw Chocolate and Coconut Cheesecake

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So this was my first attempt at making a raw vegan cheesecake, after trying so many and really enjoying them, I thought it was time I give my own a try!
I was so pleased the way it turned out considering it was my first cheesecake and no doubt it tastes absolutely delicious! However it is not perfect to me but I guess you can always keep changing and tweeking recipes for ages and still won’t be 100% happy but for other people though, they don’t see the ‘faults’ that the chef does, to them it is perfect just the way it is!

Ingredients
Base:
1 1/2 cups almonds
4 large medjool dates
1/4 cup flaked coconut
1tsp vanilla bean paste (regular vanilla extract will work fine but I prefer using the bean paste)
2-3tsps water (depending on consistency of mixture)

Chocolate filling:
2 cups cashews
2/3 cup water
2/3 cup agave/maple syrup/other natural liquid sweetener
2/3 cup cocoa/cacao powder
1/3 cup coconut oil, melted
1/4 cup coconut butter, melted
2tsp vanilla bean paste

Top chocolate layer:
1/4 cup cocoa/cacao powder
1/4 cup coconut oil
1tbsp* agave/maple/other natural liquid sweetener

*I like my chocolate more bitter and not too sweet but if you prefer a sweeter flavour, simply just add more sweetener to your desired taste

Equipment:
Food processor
20cm/8 inch springform cake tin, greased with a bit of coconut oil. (I also put a circle of baking paper at the bottom of the tin, but I’m sure it will work without)
Don’t worry if you don’t have that exact size cake tin. A bigger or smaller one will work the same, it will just mean your layers will be thinner or thicker.

Method
For the base: put all the ingredients, apart from water, in a food processor and blend until it begins to stick together. You may need to add a bit of the water to help the sticking process. Don’t let it become a paste though.
Tip it out of the food processor into your cake tin and press down evenly. I used the back of a wet spoon to help me smooth it out. Make sure it is well stuck together, there are no gaps and it is well pressed down.
Pop it in the fridge while you make the filling.

For the filling:
Put the cashews, water and agave in a food processor and blend until smooth. Next add the cocoa, melted coconut oil, coconut butter and vanilla. Process until well combined and all ingredients are mixed together well. I found the mixture was quite thick at this point.
Pour the mixture over your crust and smooth out evenly. Put in the fridge while you make the chocolate.

For the chocolate later:
Melt the coconut oil and mix well with the cocoa and agave. Make sure it’s not lumpy.
Pour this over the filling, making sure it covers the whole area.
As my filling was quite a thick mixture and not runny, I was able to tilt the cake tin without it spilling, in order to spread the chocolate over the top.
Straight away, sprinkle the layer of chocolate with coconut chips until covered.

You can either leave this in the fridge overnight to set or put it in the freezer for about 4 hours or until hard.
Store in the fridge or freezer. I prefer the consistency of mine harder rather than softer therefore I keep it in the freezer.
Enjoy:)

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