"Throwback to last sunday's raw cake I made for my twins first birthday. I cannot believe it has been a week already since their birthday! ?? I love the little toddlers that have replaced my newborns but I miss my little babies and I don't like how quick the weeks go by! Before I know it they will be going to school I will switch off from my phone and go explore a healthy cafe in the Perth hills with my little family once they wake up from their morning nap. Wishing you all a beautiful sunday. "
Raw Chocolate Cheesecake
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Recipe Intro From healthyfrenchwife
Celebrating birthdays can be deliciously made with natural ingredients, and without refined sugar and flour.
Raw Chocolate cheesecake
Ingredients:
Base
1 cup almonds
1 cup pitted dates
2 tbsp cacao powder
4 tbsp coconut oil
1 cup desiccated coconut
Chocolate Layer
3 cups of raw cashews soaked overnight or for 6 hours;
2 tbsp coconut oil
5 tbsp cacao powder
1/3 cup coconut nectar or maple syrup
1 tsp vanilla paste
3 tbsp of water
pinch of salt
Raw Chocolate topping:
1/3 cup of cacao;
1/3 cup of coconut oil;
2 tbsp of maple syrup;
Directions:
Blend in a food processor all the ingredients for the base until it is a little sticky, you may need to scrape down the sides.
Line the cake tin with the base layer -using your hands or the back of a spoon to even it out and compress it down.
Put this layer in the freezer will you make the next layer.
Rinse your cashews well and process the cashews in the food processor (cleaned from the base) until they become finely chopped and creamy.
Add in the coconut oil and sweetener of your choice and blend again. You can add more sweetener if it is not sweet enough for you.
Add the vanilla, cacao powder and salt and keep blending (scraping from sides from time to time) until it is smooth for a good 5 minutes.
Spread the second layer evenly on top of the base layer and chill in the freezer for at least 30 min.
Make your raw chocolate and pour on top of the cake.
Keep it in the fridge for up to 1 week.