For all the good people with a sweet tooth I present yummy Raw Chocolate Cheesecake (with no cheese :p)! No-bake cake, can be stored in a freezer for up to 3 months, always ready for you or your guests.
Another delight desert without the oven heat and floury dust :) Following Raw Foodism intro I’m bringing to you a first Raw recipe that I was showed on my visit in the “Raw” house – delicious Raw Chocolate Cheesecake made by Elena. You may want to use a kitchen weight, as an amount of ingredients must be precise this time. Also a good mixer or blender is required.
Cost: £35 / Time: 30 min / Serves: 10 / Total calories: 3600
Vegetarian, vegan & raw. Suitable for Lactose intolerant. Gluten-free*.
180g finely shredded Coconut
60g Cacao powder
360g Medjool Dates
Pinch of Salt
168g Cacao butter
50g Cacao powder
80g Agave syrup
400ml Coconut milk
Pinch of Salt
OR: You don’t have to unconditionally look for a Raw ingredients, but be careful with exact amounts – otherwise you may end-up with a soup instead of cake :)
Extras:Raw Vegan Chocolate for topping
Mixer / blender / food processor, knife, spoon, bowl, cake pan with removable bottom
CRUST: Add pitted dates into a food processor (mixer), you may want to slice them a bit first, and process until the dates are finely chopped and the mixture starts to clump. Add mixture into a bowl with coconut, cacao powder & salt, mix until all ingredients blend together and you have evenly blended mixture. Press it into a cake pan (cake pan with removable bottom), put it in the fridge to firm a little while you prepare chocolate filling.
FILLING: Put all ingredients into a blender. Blend on low speed until all ingredients combine, then blend on a high speed until it reaches 42°C (Well you can guess how 42°C looks like or buy Non-Contact IR-Infrared Digital Thermometer ). Pour filling evenly over the crust. Keep it uncovered in the fridge for 4 hours or overnight (in case of time pressure put it in the freezer for at least 1.5h).
If you wish to decorate, go for it! Shred some raw vegan chocolate over the filling before or after it hardens. Store covered in the refrigerator for up to 5 days, or freeze for up to 3 months. Once is nice and hard – liberate it from the pan and cut with a sharp (hot) knife into desirable pieces. The bigger the better obviously :D Goes well with fresh berries of any kind. Make your self a tea, kick your feet up & and enjoy your afternoon.
Its amazingly tasty and suitable for vegetarians, vegans & raw foodist – also for a Lactose intolerant & it’s a Gluten-free!! Amazing! My special thanks to Elena’s recipe and hot welcome in her house. It was pleasure and I look forward for more cooperation. If you are after more info about the Raw Foodism or more Raw recipes, don’t be shy give her a shout – Elena & visit my blog soon as I’m cooking something new for you every day :)
TIPs: In case you wondering what the hell some of these ingredients are…
- Organic Coconut shredded – Raw coconut is very healthy and is best consumed from fresh coconuts within 24-48 hours of harvest. For those of us living outside the tropics, dried coconut is the next best thing. However, be careful where you purchase your dried coconut and investigate thoroughly to be sure it was processed according to industry standards to avoid potential contamination.
- Organic Dates – The benefits of dates include relief from constipation, intestinal disorders, heart problems, anemia, sexual dysfunction, diarrhea, abdominal cancer, and many other conditions. Dates are good for gaining weight also. Dates are rich in several vitamins, minerals and fiber too. These delicious fruits contain oil, calcium, sulfur, iron, potassium, phosphorous, manganese, copper and magnesium which are all beneficial for health. Some health specialists have said that eating one day per day is necessary for a balanced and healthy diet.
- Raw Cacao butter – white cacao, looks just weird doesn’t it? A pure, unrefined cacao butter is made from an organic, raw Criollo cacao beans and containing zero sugar or milk. With an intense flavour, raw cacao butter contains vitamins, minerals, fibre and essential fatty acids. No chemicals, no hexane, no solvents.
- Cacao powder – Raw cacao has a much stronger taste so you only need to use a small amount to get that amazing chocolatey taste.
- Agave syrup – is a nectar, a sweetener commercially produced from several species of agave, including Agave tequilana and Agave salmiana. Agave syrup is sweeter than honey and tends to be less viscous Agave Syrup was originally used to make tequila. When Agave Syrup ferments, it literally turns into tequila. Well just learned that its not that raw at all and also apparently is being worst than sugar… oh well, one just never knows…
- Coconut milk – the liquid that comes from the grated meat of a brown coconut. It should not be confused with coconut water. The colour and rich taste of coconut milk can be attributed to the high oil content. Most of the fat is saturated fat. Coconut milk is a very popular ingredient for desert, cocktails and sauces.
Not that hard at all, ain’t? Try for you next house party :) Thank you guys!
Always check the labels, as some products may contain NO gluten free ingredients.
Raw chocolate cheesecake, berries, raw chocolate, cacao butter, cacao powder, coconut, dates, agave, mixer / blender / food processor, weight, knife, spoon, bowl, cake pan with removable bottom.