Raw Chocolate Cheesecake and 22 More Cakes
It's been all fruity around here lately and no choccie! Well, time to do something about that because after all, chocolate is one of my very favourite foods and I'm guessing that most women would list chocolate as one of their top 10 fave foods.
Get ready... there are 23 cheesecakes in today's post! I guess I'm on a roll with cheesecake because I made a rich raw vegan chocolate cheesecake last week for an order. Naturally I had to make J and I some to enjoy too! I topped it with diced strawberries and chocolate sauce. I used maple syrup to sweeten the cake but you can use agave or coconut nectar.
Tip: Don't have a high speed blender? Use a food processor. Make sure to grind cashews first before adding the other ingredients.
Raw Vegan Chocolate Cheesecake
Makes one 8" cake
Crust - choose any one of the crusts from my last cheesecake post
I like to do a simple almond raisin or almond date crust.
Blend the cashews, maple, water, vanilla and salt until smooth and creamy in a high speed blender.
Add the coconut oil and butter. Blend to incorporate.
Add the cacao powder last and blend again.The mixture is thick.
Pour over the crust and set in the fridge for at least 12 hours or in the freezer for 6 hours and then transfer to the fridge for a few hours.
Naked cake... all ready to be dressed up with diced strawberries and choccie sauce!
When I thought about all the cheesecakes I've been making lately, I started thinking about all cheesecakes I've actually made over the years. Then I started searching my blog. Holy kamola. I've made A LOT of them! From cheesecakes for my own enjoyment to testing recipes for my books, to big catering jobs, dessert for guests, etc.
I thought it would be fun to do a little roundup of all the raw vegan cheesecakes I've posted on this blog over the years.
Mandarin Orange Cheesecake on Pecan Ginger Crust with Pomegranate Cranberry Compote