Raw Vegan Chocolate Cheesecake
Makes one 8" cake
Crust - choose any one of the crusts from my last cheesecake post
I like to do a simple almond raisin or almond date crust.
Filling
2 cups cashews
2/3 cup maple syrup
2/3 - 3/4 cup water
2/3 cup cacao powder
1 tablespoon pure vanilla
1/8 teaspoon salt
1/3 cup melted coconut oil
1/4 cup melted coconut butter
Blend the cashews, maple, water, vanilla and salt until smooth and creamy in a high speed blender.
Add the coconut oil and butter. Blend to incorporate.
Add the cacao powder last and blend again.The mixture is thick.
Pour over the crust and set in the fridge for at least 12 hours or in the freezer for 6 hours and then transfer to the fridge for a few hours.
Makes one 8" cake
Crust - choose any one of the crusts from my last cheesecake post
I like to do a simple almond raisin or almond date crust.
Filling
2 cups cashews
2/3 cup maple syrup
2/3 - 3/4 cup water
2/3 cup cacao powder
1 tablespoon pure vanilla
1/8 teaspoon salt
1/3 cup melted coconut oil
1/4 cup melted coconut butter
Blend the cashews, maple, water, vanilla and salt until smooth and creamy in a high speed blender.
Add the coconut oil and butter. Blend to incorporate.
Add the cacao powder last and blend again.The mixture is thick.
Pour over the crust and set in the fridge for at least 12 hours or in the freezer for 6 hours and then transfer to the fridge for a few hours.
Recipe by: Sweetlyraw.com She has a great blog Check it out!
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