"Raw Chocolate and coconut double layer “cheesecake” with a chocolate brownie base. Whose eyeballs are popping right now?? Yeh I thought so! Now let me tell you.... I had a sneaky slice and it was dayumm good! Completely free from gluten, dairy, soy and refined sugar so get ya butts in the kitchen and whip one of these beauties up as a festive treat or to share with family this Christmas. Although it’s so flipping good you may want it all to yourself."
Raw Chocolate and Coconut Double Layer Cheesecake with Brownie Base
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- Recipe Card
Prep time 1hr
Serves or Makes: 10-12
Recipe Card
For the Brownie Layer
ingredients
- 1 cup pecans
- 1/2 cup ground almonds
- 1 cup pitted dates
- 1/3 cup raw cacao powder
- 2 tablespoon coconut oil
- 2 tablespoon maple syrup
For the Chocolate Layer
ingredients
- 1 1/2 cups cashews (soaked in water for 4-6 hours or overnight )
- 1/2 cup melted coconut oil
- 1/2 cup raw cacao powder
- 1/3 cup maple syrup
- 1/3 cup water
For the Vanilla Coconut Layer
ingredients
- 1 1/2 cup cashews (soaked in water for 4-6 hours or overnight )
- 1/4 cup melted coconut oil
- 1 cup chilled full fat coconut cream
- 1 tablespoon vanilla bean pasta
- 1/4 cup maple syrup
Garnish
ingredients
- Blueberries and blackberries
- coconut snowballs
Method
Step 1
Place pecans into a food processor and pulse until finely chopped. Add the remaining of the base ingredients and process until you have a nice even mixture that resembles a dough ball.
Step 2
Transfer to the cake pan with a removable bottom. Then, gently smooth the mixture evenly around the bottom of the pan. Leave in the fridge while you prepare your layers.
Step 3
Add all your chocolate layer ingredients into a food processor and blend until silky smooth texture. Pour mixture on top of the brownie base layer and leave in the freezer for around 3-4 hours until firm.
Step 4
Then repeat with the vanilla coconut ingredients. Make sure it’s silky smooth and pour over the chocolate layer. Freeze for another 3-4 hours and top with fresh blueberries and blackberries and some coconut snowballs