This is probably my best raw cake ever! If you have never tried raw cheesecake you really are in for a treat – and once you have enjoyed a slice I promise you will be hooked! It is easy to make and looks pretty impressive, but the great thing is that this cake not only tastes good it is actually healthy, vegan, paleo, refined sugar-free and good for you too. The cream layer is really light and creamy, and the chocolate base layer is very chocolatey!
I always think its best to use the recipe as a guide, if there is something you don’t like – leave it out, simply adjust, adapt and make it your own.
Recipe (served about 10-12)
For the base
4-5 medjool dates
60g tiger nuts crunch
40g tiger nuts flour
60g desiccated coconut
a little water if needed
2 tablespoons coconut oil
2 tablespoon of raw cacao powder
For the creamy ‘cheese’ layer
300g cashews soaked for 5 hours
230g melted coconut oil
juice of 1 lime
1 tablespoon good vanilla powder
1/2 can coconut cream
1 tablespoon maca powder
a piece of raw chocolate.
Pulse all the ingredients (except the coconut oil) for the base in a processor until just coming together, add a little water if necessary, you want to keep some crunch. Taste and add more sweetener if needed. Keep a handful of the mixture to one side – this is to make the balls to decorate the top. Transfer to a springform cake tin (23cm) and press down firmly to form the crust. Pop into fridge.
Then process the mixture you have kept to one side with the coconut oil. Form into balls to decorate the top, and keep to one side.
Now drain the cashews and process with the coconut oil, lime juice and maca powder and maple syrup to make the creamy ‘cheese’ layer. Now add the vanilla powder and the coconut cream and process until you get a light and airy consistency of thick whipped cream. Pour and spread evenly over the base. Decorate with the balls, and sprinkle with a little grated chocolate.
Pop into the fridge for at least 2-3 hours to make sure it sets well, and take out a few minutes to soften before slicing. I warn you that a small slice will be very filling! I found it kept nicely for up to a week in the fridge, and that a slice made an amazing treat for breakfast!