Raw Cacao Cheezecake

Karena Hutton

Raw cacao cashew cheezecake

I made a small version in a 5 inch springform tin, but you can easily double this for a bigger cake tin. This recipe is for a 5 inch cake tin. It makes it easier to get out of the tin if you grease with a little coconut oil before you start.

For the base:

50g Dates - soaked*
50g Chopped Hazelnuts
25g Ground Almonds
20g Coconut Oil
2tsp Cacao Powder
1/2tsp Vanilla Essence

For the filling:

75g Raw Cashews - soaked*
60g Frozen Banana
Half a can of Coconut Milk (preferably solids) 
30g Honey
2tbsp Cacao Powder
1tsp Vanilla Essence

Melt the coconut oil gently over a low heat and set aside. Drain the dates. Blitz everything for the base in a food processor, scraping down the sides as you go. When everything comes together into a dough, remove and press into the tin and chill while you prep the filling.

For the filling, drain the cashews and put in a food processor or blender with the banana. Pulse until it starts to look smoother, then add the remaining ingredients and blend until super smooth, scraping down the sides in between blends. Pour into the tin and chill overnight to set.

*Soaking requires either 1 hour covered in hot water in a heatproof bowl, or overnight in cold-water.

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