I absolutely love raw desserts! This one is rich and dense, it feels like a sin except you can pretty much eat it for breakfast! I highly recommend using a vita-mix for a smooth texture, and you’ll want the help of a plunger.
No Bake - Dark Cherry Chocolate Cheesecake
Prep Time: 40 mins
Yields: 16 slices
1 1/2 cups almonds.
2 Tbsp cacao powder.
2 Tbsp maple syrup.
1/4 tsp salt.
3 cups raw and unsalted cashews, soaked overnight.
2 cups dark cherries (I usually get them frozen and thaw them before hand).
3/4 cup maple syrup.
3/4 cup cacao powder.
2 tsp almond extract.
1 Tbsp lemon juice.
1/2 cup coconut oil, melted.
1/2 cup cacao butter, melted.
Dark chocolate for garnish, optional.
In a pan, melt the cacao butter and coconut oil together on low heat. Set aside.
For the crust, throw the almonds, cacao powder and salt in a food processor. Process for a few minutes.
Add the maple syrup, and process until the mixture is sticking together.
Transfer crust mixture in a 7 or 8 inch pan, and press it down with your hands. Set aside.
For the filling, place the cashews, 1 cup of the cherries, maple syrup, cacao powder, salt, almond extract and lemon juice. Blend until smooth with the help of the plunger.
Add the coconut oil and cacao butter. Blend until really smooth.
Transfer the mixture into your cake pan. Stir in the remaining cup of cherries and mix them around.
You can garnish your cake with shaved dark chocolate. All you need is a carrot peeler. Simply peel the chocolate edges over your cake. That's the fun part!
Freeze your cake overnight. Transfer into fridge 2 hours before serving. Enjoy!