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
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.
*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:
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Blend all ingredients. Stopping to scrape down sides frequently, until smooth and all ingredients are incorporated.
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Pour over crust and sprinkle with cacao butter.
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refrigerate for a minimum of 3 hours
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