Raw Chocolate Cheesecake
This Raw Chocolate Cheesecake is heavenly! It got snapped up at home and I literally had to save the last piece to take a photo of it!
Ingredients for the base:
- 1C almonds
- 1C currants
- 1/4C dessicated coconut
- 4T coconut oil (warmed to liquid)
- 1 dropper full of Medicine Flowers Dark Chocolate Extract or you can use Dark Chocolate essence.
- Pinch himalayan sea salt
Method:
Blitz all in a food processor till crumbly. Pour into 8″ Springform cake tin. Leave in fridge while you make the filling
Ingredients for the filling:
- 1 1/2C cashew nuts (soaked 1 hour)
- 1/2C raw cacao powder
- 2T cacao butter melted
- 1/4C coconut oil (warmed till liquid)
- 2/3C dark raw agave syrup
- 1/4C irish moss gel*
- Pinch himalayan sea salt
- 1t vanilla extract
Method:
Blend all till smooth and pour into prepared base. Place in freezer for 2 – 3 hours until set. Place in fridge 30 mins before serving.
Decorate with raw cacao chocolate sauce, dessicated coconut and goji berries. Serve.
*Irish Moss is a type of seaweed that comes dried, you can purchase online at most raw food health food stores, and is used as a thickening and binding agent for raw food desserts, smoothies and sauces.
To make irish moss gel, rinse and clean well a handful of moss – check for hidden sand and make sure you get out as much as possible. Soak 4-24 hours in filtered water, at room temperature, rinsing a few more times.The Moss will turn a creamy white to translucent colour, and fell slippery and soft and will double in volume.
Do not worry about faint distinctive Moss smell, it will be odourless and tasteless at end of process.Add 1 cup of water and drained moss to blender and blend till smooth and creamy. You may now store the gelled moss in the fridge to use as needed, it will keep for 2 – 3 weeks.
If you cannot get hold of Irish Moss just substitute the same quantity for Coconut Oil.
