This is Week 3’s recipe for the 7-Week Wholesome Foods and Teas series, after some technical glitch wiped out my last three food blogs from my website and backup files! After this redo, I reckon I’m definitely sitting down to a fresh pot of Sentimental Blend with its beautiful Chamomile blossoms and African Honeybush in a base of Organic Assam Thunder.
One of my favourite raw desserts, Raw Cacao Vegan Cheesecake is a non dairy, non gluten, no sugar, no baking absolutely easy to make treat that will tantalise your tastebuds and is packed full of energy. Beats any commercial protein bars! I often have slices in the fridge and on a full day with clients’ appointments back-to-back and insufficient time to stop for a decent lunch break, a slice or two of these keep me on my toes packed with sustained energies. It’s light on your waistline and is guaranteed to impress the dinner guests. My son and his girlfriend who are not vegetarians nor vegans were unsure at first when I was going to serve out a “vegan cheesecake” for dessert but after their first mouthfuls, both nodded and went “Mmmmm… ”
It’s called a cheesecake because of it’s creamy texture but of course, because it’s vegan, cashews are used instead of cheese. Hence packed full of raw plant proteins. No cooking with heat also retains all its nutrients and life energy.
Raw cacao, if you’re not familiar, is basically the purest 100% chocolate. Unlike commercial chocolate or cocoa it isn’t processed or added with sugar. Raw cacao powder (which is what we use in this recipe) is made by cold-pressing unroasted cocoa beans. It’s classified as a super food with one of the highest ratings of antioxidants and magnesium.
Raw Cacao Vegan Cheesecake
3 x cups pre soaked raw cashews (overnight)
1/4 cup coconut oil
1/4 cup raw honey
1 tspn vanilla essence
1/2 cup raw cacao powder
1/4 cup cacao nibs
12 pieces of cacao butter or 1 tbpn
1 x cup walnuts
1 x cup cashews
1 x cup pre soaked dates (soak for 30 mins)
1 tspn vanilla essence
1/2 cup shredded coconut
Place pre soaked cashews into a food processor with coconut oil, cacao butter, vanilla essence, half the amount of cacao nibs and raw honey. Blend until a creamy texture, then stir in the rest of the cacao nibs.
Spoon out the mixture into a bowl and refrigerate while you make the base.
Place pre soaked pitted dates, walnuts, cashews, vanilla essence and shredded coconut into the food processor and blend well into a rough texture.
Grease a pie plate or pan and press the base mixture into it, pressing down tight and firm.
Dish filling mixture on top of the base and spread it out evenly. Put into freezer.
When it’s set, decorate the cake with fresh cut fruits.
Cut and serve with dollops of cream, yoghurt or coconut cream (vegan) or if cake was made in a square pan, cut into square slices.
Click here or on the image below and watch the youtube video and whip it up yourself. Then let me know in the comments box below how you went, and if you enjoyed eating it. Would love to hear your thoughts and tips too.