Click here to printChocolate Fudge Cheesecake
This masterpiece involves not only cake, a biscuit base and chocolate, but it also has raw fudge balls on top! A really cool way to impress your friends and family with a healthier option to regular cake.
serves 8
ingredients
Base
- 1 cup Almonds
- 1 cup Coconut Flakes
- 1 cup Medjool Dates, pitted
Filling
- 3 cups raw Cashews, soaked for 3-6 hours & drained
- ¾ cup Almond milk
- ¾ cup Maple Syrup
- ½ cup Cacao Powder
- 2 tsp Vanilla Bean Paste
- ⅓ cup Water
- ⅔ melted Coconut Oil
Chocolate Raw Fudge Balls
- ½ cup Coconut Flour
- 1 cup Almonds
- 3 tbs Cacao Powder
- 1 cup Medjool Dates, pitted
- Water, if needed
Toppings
- Loving Earth Chocolate of choice
- Freeze Dried Berries
method
- Step 1 :To make the base, blend the almonds and coconut into a fine meal in a food processor. Add the dates and blend until it sticks together to form a dough. Press into a lined cake tin and freeze.
- Step 2 :To make the filling simply blend the cashews, almond base, maple, cacao, vanilla and water until smooth and creamy. Add the melted coconut oil last last and blend until smooth. A high powered blender is best. Pour over the base & freeze the whole cake overnight.
- Step 3 :To make the raw balls, blend the coconut flour, almonds and cacao powder in a food processor until a fine meal forms. Add the dates and blend again until it sticks together to form a dough. Add water id necessary.
- Step 4 :Decorate the cake however you wish! I added melted chocolate, freeze dried raspberries and edible flower petals.
- Step 5 :Allow the cake to defrost for 10-15 minutes before slicing. Keep it stored in the freezer and defrost any slices as you wish.
Article printed from Loving Earth: https://lovingearth.net/