This cheesecake is the first of many Raw recipes I would love to share with you guys. It is decadent, rich, delicious and creamy. You will absolutely love it! Find the full recipe below, if you would rather watch it in Video form it is also now live over on my Youtube Channel Here;
What You Need;
For the Crust;
190g Cashews (Approx 2.5 cups)
15 Dates (I use Medjool, I used approx 130g worth of dates, so add more as needed!)
2 tbsp Raw Cacao Powder (I am using Pacari Raw Cacao Powder)
For the Cream;
330g Cashews (Unsoaked, approx 2.5 cups cashews)
Half cup of water
10 dates (Approx 60g)
2 Tbsp Raw Cacao Powder (I used the Pacari Raw Cacao Powder)
1/2 Teaspoon on Vanilla (Fresh or Extract is fine!)
Raw Chocolate (I used the 85% raw chocolate form Pacari!, You could also use fruits, nuts or whatever you fancy as decoration too!)
What You Do
This has to be one of the simplest recipes I have ever made, it is super quick and easy and requires very little effort, with delicious results.
Step 1; Process All the Crust Ingredients together in a food processor (Start with the Walnuts, add in the dates and then the cacao), Process until it forms a fine sand consistency. Which sticks together when smudged!
Step 2; Put this mixture into tins, either one larger pan or a few smaller ones, what ever you prefer. I used 3 small individual cake tins (Spring form ones as I find these easier and means you don’t need to line them. If you are using a standard pan you could line them with parchment paper if wanted). Spoon the mixture into the pans and then using a spoon or your hands push the mixture in to make it compact to form a crust, there should be no crumbly parts! Set to one side.
Step 3; Using a high speed blender or your cleaned out food processor, or a different one if your lucky enough to have two (I envy you ;)) Blend the soaked Cashews (drain first), then add half a cup of water to help blend. When this forms a lovely smooth cream consistency add in the dates and blend until combined. Following this add in the remaining cacao powder and vanilla. Blend until everything is combined and smooth and chocolaty.
Step 3; Spoon this mixture into the pan/pans. Evenly spread across the pans to make it fairly flat and even. Set to one side.
Step 4; Decorate! Use what ever decoration you fancy, this could be chocolate, nuts, coconut, fruit, berries… or even plain is yummy too! I used Raw Chocolate from Pacari, I grated it and then sprinkled it on top and the bitter chocolate along side the delicious sweet ice cream cheesecake was to die for!
Step 5; Freeze the cheesecakes for at least 2 hours so they Harden up.
You can eat these are they are, however they are more of a cream consistency. When refrigerated they become a mouse texture. I personally prefer them half frozen. They can be kept in the freezer for several weeks and should be taken out to defrost a little before eating (I normally take them out an hour or so before), then they have a lovely ice-cream texture with the crumble base and chocolate topping.
These desserts are amazing for a little evening indulgence, date night, girls night, to take to dinner parties! They were a big hit here at home, and I must say didn’t hang around long at all!
Pacari Raw Chocolates
You will have noticed a little feature in this video from Pacari!
I love Pacari as a brand and I was so excited to have found them, a few months back I had realised they had a raw vegan range and couldn’t wait to trial some of their Raw products!
They kindly send me some to try out and I couldn’t be happier with how delicious they are, both alone and in recipes (the cacao makes for great hot chocolate too!!.. Just saying…)
You can order the raw cacao Here!
I use this as I said in recipes, to decorate cakes and raw vegan non bakes. It also works fab as hot chocolate, to make chocolate sauce, to add into smoothies. The possibilities are endless. Cacao is a great source of antioxidants and great for cardiovascular issues by lowering cholesterol, stabling blood pressure and helping prevent disease.. so.. eat chocolate… it saves lives! So make sure you give it a try.
You would have also seen me use the Pacari Raw Chocolate 85%. This is a pretty strong chocolate! I am a raw chocolate lover! This is bitter as you would expect for such a high percentage of raw chocolate. I can eat this alone but I find it works best on something. I have used this in this recipe grated as decoration or a garnish I suppose! It also works great melted down into a chocolate sauce (I do love a little cacao and agave mixed with some of this chocloate for a really deep rich chocolate sauce for dipping berries in.. mmmm!)
Pacari have a lovely range of Raw Vegan goodies available you can find Here!
I hope you enjoyed this recipe, It is I hope the first of many!
Stay tuned to see more both here and on my Instagram, Youtube and Twitter!
Let me know if you have tried this recipe and how you got on!!
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