Raw Chocolate Christmas Cheesecake

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July 19, 2016

Recipe by The Healthy French Wife

  • Cook: 1 hr


1 cup almonds

1 cup pitted dates

2 tbsp cacao powder

4 tbsp coconut oil

1 cup desiccated coconut

3 cups of raw cashews soaked overnight or for 6 hours

2 tbsp coconut oil

5 tbsp cacao powder

1/3 cup coconut nectar or maple syrup

1 tsp vanilla paste

pinch of salt

1 tbsp cacao powder dusted

1/2 cup desiccated coconut

1/3 cup goji berries

mint leaves

Also fruit & chocolate sauce would work well.


1Line a cake tin with plastic wrap.

2Blend in a food process all the ingredients for the base until it is a little sticky, you may need to scrape down the sides.

3Line the cake tin with the base layer -using your hands or the back of a spoon to even it out and compress it down.

4Put this layer in the freezer will you make the next layer.

5Rinse your cashews well and process the cashews in the food processor (cleaned from the base) until they become finely chopped and creamy.

6Add in the coconut oil and sweetener of your choice and blend again. You can add more sweetener if it is not sweet enough for you.

7Add the vanilla, cacao powder and salt and keep blending (scraping from sides from time to time) until it is smooth for a good 5 minutes.

8Spread the second layer evenly on top of the base layer and chill in the freezer for at least 30 min.

9Before 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.

10 Keeps well in the freezer, just take out 20- 30 minutes before serving to defrost a little.


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