Raw/Vegan Chocolate

Fudge Cheesecake

Crust:

1 1/2 cups ground almonds

3-4 tablespoons raw coconut oil, melted. I prefer Bright Earth Foods

3/4 cup cacao powder

4-6 medjool dates, pitted and chopped finely

1/4 cup golden monk fruit (Lakanto)

1/2 teaspoon vanilla bean powder or paste

1/2 tsp. pink salt

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Directions:

USING FOOD PROCESSOR: Add all ingredients except coconut oil- pulse until all nuts are finely chopped. add melted coconut oil 1 tablespoon at a time until mixture starts to pull from sides and come together in a ball. Don’t overmix or add too much oil.

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*Orange Bergamot Version: Add juice from 1 fresh squeezed orange and 4 drops Young Living Bergamot Essential Oil into filling. Omit vanilla powder. Substitute cocoa shaving on top for chopped zest of 1 orange. 

 

Filling:

1 1/2  cups raw cashews (soaked for at least 12 hours/room temp water) 

1/2 cup maple syrup 

1/4 raw coconut oil, melted

1/2 cup cacao powder

2 ripe avocados 

2 teaspoons lemon juice

1 teaspoon vanilla powder or paste

1/2 tsp. pink salt

 

*Cacao Butter Shavings (for topping)

 

Directions:

 

1. Blend all ingredients. Stopping to scrape down sides frequently, until smooth and all ingredients are incorporated. 

2. Pour over crust and sprinkle with cacao butter. 

3. refrigerate for a minimum of 3 hours

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Raspberry Sauce:

 

4 cups washed fresh raspberries Divided in half

2 tsp. fresh lemon juice

1/4 cup powdered Lakanto monk fruit sugar

Directions:

1. In Vitamix Puree half of the raspberries , lemon juice and powdered monk fruit sugar(approx 3 seconds)

2. Strain through a sieve into a medium bowl, making sure to get all of the puree without the seeds.

3. Fold in remaining raspberries and serve with cheesecake

 

*Serve cold