Raw Chocolate Cheesecake
Ingredients:
Crust:
1 cup dried coconut
1 cup raw walnuts or raw pecans
Pinch Himalayan Crystal Salt
2 tbs Raw Agave Nectar
Pinch of cayenne pepper
“Cheese” Filling:
1 cup fresh, raw walnut or almond milk
2 cups raw cashews
1 cup Raw Coconut Oil
½ cup Raw Cacao Powder
2 tbs freshly squeezed lemon juice
2 tbs Sunflower lecithin
2 tsp Ground Vanilla Powder
1 to 2 tbs Raw Agave Nectar
Pinch Himalayan Crystal Salt
Crust:
1 cup dried coconut
1 cup raw walnuts or raw pecans
Pinch Himalayan Crystal Salt
2 tbs Raw Agave Nectar
Pinch of cayenne pepper
“Cheese” Filling:
1 cup fresh, raw walnut or almond milk
2 cups raw cashews
1 cup Raw Coconut Oil
½ cup Raw Cacao Powder
2 tbs freshly squeezed lemon juice
2 tbs Sunflower lecithin
2 tsp Ground Vanilla Powder
1 to 2 tbs Raw Agave Nectar
Pinch Himalayan Crystal Salt
Directions:
Crust:
First, powder the dried coconut in a food processor or blender, then add everything else and process to a sticky consistency. Next, press the mixture into the bottom of a 6 or a 9 inch spring form pan. Put this into the freezer to set up while you are making the filling.
*The raw nuts need to soaked overnight in Pure water and dried before using to make them more digestible and to lower acid levels.
“Cheese” Filling:
Prep for raw nut milk: soak the raw nuts over night in Pure water. For every cup of nuts, blend with 2 cups of Pure water until smooth. Strain through a mesh cloth or cheese cloth.
Blend all ingredients except the Raw Coconut Oil. Once the batter is completely smooth, add the raw coconut oil and blend again. Pour batter on top of the crust and smooth the surface with a spatula. Let the cheesecake set up overnight in the refrigerator or freeze for one hour if serving that day.
Before serving, add Raw Cacao Paste shavings for garnish, as well as Raw Agave Nectar drizzle.
Crust:
First, powder the dried coconut in a food processor or blender, then add everything else and process to a sticky consistency. Next, press the mixture into the bottom of a 6 or a 9 inch spring form pan. Put this into the freezer to set up while you are making the filling.
*The raw nuts need to soaked overnight in Pure water and dried before using to make them more digestible and to lower acid levels.
“Cheese” Filling:
Prep for raw nut milk: soak the raw nuts over night in Pure water. For every cup of nuts, blend with 2 cups of Pure water until smooth. Strain through a mesh cloth or cheese cloth.
Blend all ingredients except the Raw Coconut Oil. Once the batter is completely smooth, add the raw coconut oil and blend again. Pour batter on top of the crust and smooth the surface with a spatula. Let the cheesecake set up overnight in the refrigerator or freeze for one hour if serving that day.
Before serving, add Raw Cacao Paste shavings for garnish, as well as Raw Agave Nectar drizzle.
