Raw Chocolate Cheesecake
I thought it was about time to try and create a recipe to rival my Gooey Chocolate and Caramel Bars, and this may well be the one to knock it off its spot as the most popular recipe on my blog. You would never guess how virtuous it is because it tastes so rich and chocolatey, but it is made up of only the simplest and purest ingredients - nothing naughty here! You have to agree that the only thing better than a big slice of chocolate cheesecake is a big slice of raw, vegan and healthy chocolate cheesecake, and it is so much more enjoyable knowing you have absolutely no reason to feel guilty as you tuck into your third slice….
This is a great plant-based version of a classic as it doesn't contain any processed white sugar, dairy or preservatives - it contains lots of healthy fats from the avocado, coconut oil and almonds, loads of antioxidants in the raw cacao and the dates are packed full of fibre, plus they have the most delicious natural caramel taste.Following my last post, this is definitely a good recipe for anyone who is finding converting to a healthier diet a bit scary because it tastes too good to be nutritious - it is a great one to make for skeptical friends and family members, just don't tell them about the avocado before they eat it!
This is my new favourite pudding so I can only hope you all love it as much as I do - it got a pretty good reception on Instagram last night! Don’t be put off by the inclusion of avocado - I promise you can’t taste it at all - it makes the creamiest chocolate layer on the cheesecake. I used my Omniblend to make the topping… I have never tried this recipe with a standard blender but I expect you will need a proper high powered one to get the smoothest results, so if you don’t have one yet then follow this link and make the most of this discount!
For the Base:
2.5 cups of almonds
10 medjool dates
1-2 tbsp of coconut oil
Pinch of sea salt
For the Chocolate Layer:
4 ripe avocados
1 cup of coconut oil
1.5 - 2 cups of raw cacao (depending how rich you like it)
Pinch of sea salt
1 cup of honey
Pulse the almonds in a blender until roughly chopped, then add in the pitted dates, coconut oil and salt and blend until they form a dough.
Line a cake tin with greaseproof paper and press the dough down evenly into it, then put in the fridge while you make the chocolate layer.
Blend the avocado flesh, coconut oil, cacao powder, salt and honey in a high speed blender until completely smooth - you may have to scrape down the sides a few times. Spoon this mixture over the almond and date base, then place in the freezer for one hour to firm up. After that it can be stored in the fridge.
Don't forget to use the #TheHerbDiaries on Instagram - I love seeing all your creations!