Raw Chocolate Cheesecake Recipe with Berry Topping

For the most mouth-watering Raw Chocolate treat in the world you will need:
A cake tin preferably one with a latch and removable bottom for ease when you remove it.Raw chocolate cheesecake recipe
A good strong blender or food processor

Ingredients for the Raw Chocolate Cheesecake:
Base

• 2 cups of mixed raw almond and walnuts – If you don’t like one or the other you can just use one type of nut
• 4 tbs Cacao Powder
• 3 Tbs Honey
• 10 soaked dates
• 3 Tbs coconut Oil  or Butter) 

Combine all nuts in a blender and whiz until well chopped – usually about 10-15 Seconds – you don’t want to turn it into almond flour! Remove and then place all further ingredeints in the blender and go until smooth.
Now tip into your nuts and mix BY HAND ( unless you feel like blowing up your blender like me) until it’s a chocolaty looking doughy texture. IT will be really hard to mix but you don’t want it wet so keep mixing! Make sure you grease your tin with a little coconut oil and then press firmly into the tin so it forms your biscuit base – knead and press until its flat. Place in the freezer to set.

Chocolate Cream

• 3 Cups of raw Cashews -  ( Please soak overnight in the fridge in cold water)
• 1/4 Cup of soaked dates
• 1 tbs vanilla
• 1/2 cup of Honey or agave 
• 1 Cup of Cacao Powder
• 3/4 cup of coconut oil ( or cacao Butter )
• 1/4 Cup of Dates water ( this is drained from the dates after soaking)
• 3/4 cup of almond milk 

 Combine all ingredients in the blender and whiz until well mixed. It should be a thick and creamy texture. Then Puree for up to 2 minutes until its smooth. Taste..is it sweet enough  for you? If not add some extra honey or for the carb conscious you can add some natural sweetner like stevia to save on calories. Add slowly cause once its to sweet its not as nice
Remove biscuit base from the freezer and pour your chocolate cream over and spread evenly. Place in the freezer for two hours

Chocolate Ganash

• 1.5 Cups of  Cacao Powder
• 1/3 Cup of Coconut Oil
• ½ Cup of Honey
• 1/3 Cup Cacao Butter
• 6 soaked dates

Place all ingredients in a blender and mix- at first it should seem like there isn’t enough liquid- this is good and means your on the right track…mix like mental until suddenly a glossy ganash appears. Remove Cheesecake from the freezer and spread the Ganash over the top.
Place back in the freezer until set.

Now here’s where its up to you- After about two hours you can pop it in the fridge so it’s a soft cheesecake texture – OR you can leave it in the freezer and have it as a harder frozen treat—My advice – After two hours remove it from its tin – place half in the fridge and half in the freezer and then you can decide how you like it best! If its to squishy to cut yet give it a few more hours xx

Serving:
Prior to serving here is a simple berry topping:
Place a cup of strawberries in the blender, 2 tablespoons of honey and a table spoon of Chia seeds ( if you don’t have Chia then that’s fine) and whiz
Add a few chopped strawberries and raspberries to the mixture and then pour over each piece

source: http://rawlifestyleco.blogspot.com