Raw Chocolate ‘Cheesecake’ (for Passover / Shavuot)
This dessert is so creamy and rich that nobody ever guesses it is raw and vegan! It makes for the perfect indulgent centrepiece on Shavuot / Seder night or anytime during Pesach / the rest of the year.
Recipe by Lara Balsam
FOR THE BASE: 1 cup of nuts: pecans / almonds / hazelnuts, blitzed up in a blender
1 cup of dates / prunes / raisins
1 pinch sea salt
FOR THE FILLING: 2 cups raw cashews, soaked and rinsed
¼ cup + 2 tablespoons cashew butter
½ cup coconut oil, melted
½ cup agave nectar / maple syrup
½ cup raw cacao powder
½ cup water
½ tsp salt
FOR THE GARNISH: Sprinkle a small handful of cocoa nibs / dried rose petals / crushed nuts on the top
To make the base: add the dried fruit and sea salt to the pre-blitzed nuts and blend in a food processor until almost fully combined. Press the crust into the bottom of desired pan (preferably a silicon one), about ¼ inch thick. Now you can start making the delicious filling.
Add the cashews, agave nectar / maple syrup, salt and water to your food processor. Blend until 100% smooth. You may need to pause to scrape down the sides of the processor to ensure that everything is incorporated.
Next add the cacao powder, cashew butter and coconut oil to the cashew mixture and blend them all together.
Pour the filling over the base, and place in the freezer for 4 hours - or until it is solid all the way through.
Remove the cheesecake from the tin / mould and place in the fridge. Garnish with your preferred topping.