This raw Christmas cheesecake is very simple to make and so delicious. I hope it brings joy and health to all on the Christmas table!
ingredients
Base
- 1 cup Activated Almonds
- 1 cup pitted dates
- 2 tbsp Cacao Powder see product
- 4 tbsp Coconut Oil see product
- 1 cup Fine Coconut see product
Chocolate topping
- 3 cups of Cashews, soaked for 6 hours or overnight
- 2 tbsp Coconut Oil see product
- ⅓ cup Coconut Nectar or maple syrup
- 4 tbsp Cacao Powder see product
- 1 tsp vanilla paste or ½ tsp Vanilla Powder
- pinch of salt
Toppings
- 1 tbsp Cacao Powder see product
- ½ cup Fine Coconut see product
- ⅓ cup Goji Berries
- mint leaves
method
- Step 1Line a cake tin with plastic wrap.
- Step 2Blend in a food processor all the ingredients for the base until it is a little sticky, you may need to scrape down the sides.
- Step 3Line the cake tin with the base layer – using your palms or a spoon to even it out and compress it down. Keep in the freezer while you make the second layer.
- Step 4Rinse your food processor and rinse the cashews well. Process the cashews first on their own until they become finely chopped and creamy.
- Step 5Add in the coconut nectar and coconut oil and blend again. You can add more sweetener if you have a very sweet tooth!
- Step 6Add the vanilla, cacao powder and salt + keep blending (removing from sides from time to time) until it becomes nice and smooth for a good 5 minutes.
- Step 7Take the cake tin from the freezer and spread the second layer evenly on top and chill in the freezer for 30 min or in the fridge for 3 hours.
- Step 8Before serving dust the cake with cacao powder, sprinkle coconut and goji berries on the outside forming a circle to make it more festive. Lay mint leaves on top or on the outside. Keeps well in the freezer, just take out 20 minutes before serving to defrost a little.
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