Black Forest Cheesecake
Black Forest Cakes were all the rage once upon a time - I wanted to bring a bit of the past into today and recreate this favourite as a raw vegan cheesecake. The chocolate layer is flavoured with our Creamy Coconut Mylk Chocolate and has an ice cream like consistency which is cut perfectly with the tangy berry chia jam.
SERVES 25
ingredients
Berry Chia Jam
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500g frozen or fresh berries
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¼ cup Chia Seeds
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¼ cup Coconut Sugar
Base
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2 cups Almonds
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1 cup Plain Buckinis
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15 medjool dates
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3 tbsp Cacao Powder
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pinch of sea salt
Chocolate Layer
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3 cups Cashews, soaked in water overnight
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2 x 80g bar Cashew Mylk Chocolate, melted
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2 tbsp Coconut Nectar or Agave Syrup
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¾ cup coconut water (made from Coconut Water Powder)
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¼ tsp Vanilla Powder
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pinch of salt
method
- Step 1 :To make the Berry Chia Jam add all the ingredients to a saucepan over a medium & heat gently until the berries start to break down and become syrupy, about 5 minutes. Break up the berries with the back of a fork then remove from the heat and let cool.
- Step 2 :In a food processor add the Almonds & Plain Buckinis and pulse until you have a crumb like consistency.
- Step 3 :Add the dates and Cacao Powder and process until well combined. Line a baking tin with baking paper which overhangs the sides (we used a 30cm x 23cm tin). You can use any shape and size you like - the smaller the thicker your layers will be.
- Step 4 :Press the mixture into the bottom of the baking pan making a compact and even layer. Place in the freezer to harden up while you make the chocolate layer.
- Step 5 :Add all the ingredients for the chocolate layer to a high powered blender or food processor and blend on high for 5 minutes or until the mixture is super creamy. You will need to stop and scrape down the sides of the food processor a few times. Once creamy, pour over the base and level out with a spatula. Place back in the freezer to firm up for at least 1 hour or overnight.
- Step 6 :Spread the Berry Chia Jam over top of the cheesecake and freeze for an hour before cutting. If making in advance make sure to take the cake out of the freezer 1 hour before serving.
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