I’ve started to purchase nuts and seeds in bulk in order to dial back our household expenses. I got 3kg of cashew pieces for $30 NZD. I also have a new, hardcore blender. With these powers combined I give you Raw Chocolate Cheesecake. This is simple and yummy!
I’ve also included here a photo of the cheesecake when frozen. Freezing it gives the best, creamy, slice-able, cafe-level texture. The photos above are of the cheesecake refrigerated. This wasn’t overly stylized, this is literally just a slice I cut in order to eat it. 😀
1 handful pumpkin and sunflower seeds
1/2 cup dates
thick coconut cream
Soak 3 cups of cashews. Soak these for four hours or overnight using cold water or for 1 hour using boiling water). Soak 1/2 cup dates for 10 minutes. Drain both. Measure 1 cup of soaked cashews and blend with 1/2 a cup of dates, 1 handful of pumpkin and sunflower seeds (blended), a dash of vanilla, 1/2 a cup of cocoa and a pinch of salt. Press this into the base of a spring-form baking tin.
Next, blend the remaining cashews (around 3 cups after soaking), along with 1.5 cups of syrup, 1/2 a cup of coconut oil (softened), 3/4s of a cup of cocoa, vanilla, 4 tablespoons of lemon, a dash of rice milk and two pinches of salt. Blend until creamy. Adjust flavours to suit your taste preference! Pour this creamy mix onto the nut base and make the pan ‘tremor’ to smooth out the top. Set this in the freezer for around four hours before serving (you can set it in the fridge but personally I think the freezer delivers a superior result). Serve with thick coconut cream whipped with a dash of sweet syrup and a berry sauce (to make this berry sauce I just blended 1 cup of frozen strawberries with a dash of liquid).