Its completely raw and has absolutely no gluten, dairy or refined sugars. I would highly recommend making this for a dinner party as it is quite a treat and not to mention it looks impressive also.
This cake is so delicious you wouldn't even know its missing any of the usual creamy dairy ingredients.
I have seen so many different variations of cheesecakes and the colors that can be created by using natural colorings like beetroot, raspberries and lemons. The outcome is just as impressive.
So go ahead spoil your friends and family and make this dreamy dessert.
Serving Size 69 g
Amount Per Serving
Calories from Fat 170
Total Fat 18
Saturated Fat 4.7g
Trans Fat 0.0g
Total Carbohydrates 29.5g
Dietary Fiber 4.1g
Vitamin A 3%•Vitamin C 1%Calcium 5%•Iron 13%
For the Crust:
- 1 Cup of almonds
- 1/2 Cup of dates
- 1/2 Cup of dried apricots
- 1 tsp cinnamon
- 1 tbs honey
- Pinch of salt
- 1 tsp water
For the 'cheese' layers:
- 2 cups of cashews(soaked over night)
- 1/4 cup of honey
- Pinch of salt
- 1 tsp vanilla essence
- 1/4 cup cocoa powder
- 1 tbs water (to loosen)
For the Chocolate Topping:
- 100g 85% dark chocolate
- 8 almonds(whole)
Place the nuts, dates, apricots, honey, cinnamon & sea salt and pulse to chop until they are to your desired fineness (process a finer crust longer than a chunky one).
Test the crust by spooning out a small amount of mixture and rolling it in your hands.
If the ingredients hold together, your crust is perfect.
If the crust is too think add a little water and blitz in the blender.
Scoop out the crust mixture in a 7 inch spring-form pan, and press firmly, making sure that the edges are well packed and that the base is relatively even throughout.
Place in the freezer to harden while you prepare the middle layers.
Rinse the food processor well.
The time will vary depending on the strength of your blender.
Add honey, vanilla and salt to the creamy mixture and blend until everything is well incorporated.
I prefer when the layers are the same in depth thickness.
Leave one half plain. Add a extra honey if you want it a little sweeter.
Add cocoa powder to the other half and mix well.
Place back in the freezer for 30 minutes to harden.
DO NOT use a palate knife to smooth over the chocolate this will create marks in the chocolate and prevent a smooth finish.
Angle the spring-form tin so that the chocolate glides to the edges.
Arrange the almonds to decorate on top, or roughly chop them and sprinkle over.
Place it back in the freezer to harden one last time.
Serve on its own, or with fresh fruit.
Store leftovers in the freezer (what leftovers?).