Raw Chocolate Cheesecake
Prep time: 
Total time: 
Serves: 8
  • Base
  • 1½ cup almonds
  • 1 cup dates
  • 2 tablespoons raw cacao powder
  • 2 tablespoons of coconut oil
  • ¼ teaspoon sea salt
  • Filling
  • 2 cups raw cashew nuts (Soaked in water for 3 hours)
  • ¼ cup coconut milk
  • 3 tablespoons of honey, melted
  • 6 tablespoons of coconut oil, melted
  • 2 tablespoons raw cacao powder
  • Dash of vanilla extract
  1. Put all of the base ingredients in the food processor & blitz until it is fine and sticky.
  2. Place 1 large tablespoon of the base mixture into the bottom of each muffin patty and press down. You should be able to make 6- 8 bases.
  3. With the left over base mixture roll 8 small balls to use for the top of each dessert.
  4. Place the bases & the balls in the fridge to set while you make the topping.
  5. To make the topping place the cashew nuts in the food processor & process until you make cashew cream, blitz until the nuts are very smooth.
  6. Add all of the other ingredients for the filling & whiz for a further minute or until very smooth.
  7. Spoon the topping onto the base mixture & put back in the fridge to set for up to an hour.
  8. Pop the desserts out of the muffin pan's and place on the plate then top with the mini bliss balls.
Recipe by Real Food Pledge with Caralee Fontenele at http://www.realfoodpledge.com/raw-chocolate-cheesecake/