I don’t know about you, but I’ve been craving chocolate a lot lately.
Chocolate is beautiful. It’s full of minerals and powerful antioxidants that do wonders for the body, and it makes us feel great by triggering the release of endorphins.
Cravings come up to be satisfied, but it doesn’t mean you need to feel guilty, heavy or sick afterwards.
I believe you can have your cake and eat it too, literally!
With no compromise on taste, no nasties added, and made with chocoholics in mind (myself included). If you consider yourself a chocolate lover you need this recipe in your life.
Coconut, Cacao and Date Base
Nut-Free RAW Double Choc Cheesecake
Ingredients
- BASE INGREDIENTS:
- 180g fine desiccated coconut
- 1 teaspoons of vanilla extract
- 2 tablespoons of cacao powder
- pinch of salt
- 25 medjool dates (soft)
- 1/2 tablespoon flax meal
- FILLING INGREDIENTS:
- 165g cacao butter
- 50g cacao powder
- 80g maple syrup
- 400ml organic coconut milk (I choose organic coconut milk because often non-organics have fillers, stabilisers or preservatives added. But if you find others without – go for it!)
- 1/2 tsp vanilla extract
- pinch of salt
- TOPPING:
- 2 squares of raw chocolate
Instructions
Base
1. Grind flaxseeds in a high speed blender or buy flaxseed meal (already ground).
2. Add (180g) fine desiccated coconut, (1.5 tsp) vanilla extract, (2 Tbsp) cacao powder and a pinch of salt. Then pulse lightly to combine.
3. Add (25) medjool dates (pips removed) and (1.5 tsp) flax meal. Then pulse until it’s a sticky mixture.
(note: it should stick together firmly in your hands)
4. Put the base in a spring-form tin and in the fridge to set whilst you make your filling.
Filling
5. On very low heat melt the (165g) cacao butter.
6. Add remaining ingredients (50g cacao powder, 80g maple syrup, 400ml organic coconut milk and 1/2 tsp vanilla extract, and salt), but make sure all are room temperature* into your high-speed blender with the melted cacao butter, and blend on high until its a smooth chocolate sauce.
7. Pour the chocolate sauce onto the base and let it set in the fridge for 4 hours (or overnight).
Topping
Finely grate raw chocolate over the top to serve. (I like pana), and serve with fresh fruit. I love any berries!
Notes
Serving Suggestions: Fresh strawberries, blueberries or raspberries — not only will this be a taste sensation, it will allow your body to absorb the more nutrients, including iron, because of the beautiful vitamin C and antioxidant content of berries. *if you put refrigerated coconut milk in the mixture the cacao butter will solidify and your mixture won’t be smooth or consistent — keep all filling ingredients out of the fridge!
The ultimate chocolate cake, choc tart, raw recipe, and it’s nut free! To satiate even the toughest of cravings. And let me re-iterate, no nasties added. So go for it!
Don’t get me wrong, I love nuts! But I actually prefer this recipe over ones with nuts in the base. It’s lighter and the base still holds strong. An inspired creation for my “nut-free” friend, but now one of my all time favourites.
Prep, Set, Ready, Gone
Let me know how you go!
Bon appetite.
xx Jess