I'll tell you a little secret, I am a little bit of a #cacao addict! Its one of my few vices but guess what its actually super nourishing and good for you as its packed full of #antioxidants.
Cacao contains #anandamide, the bliss molecule - a natural pleasure molecule that fits into the cannabinoid receptor sites of the cells of the nervous system that your body produces when you feel a workout “high.” It is also naturally rich in #caffeine (be careful consuming it later in the day if you are sensitive to caffeine like me) but doesnt cause the jolt that coffee does to the system due to the presence of #theobromine which is calming and soothing on the nervous system and wonderfully heart opening if consumed during #cacaoceremonies at higher doses. I use it with clients to help wean them off coffee, its a wonderfully healing substitute.
My favourite brand is Ritual Cacao where you can buy raw ceremonial grade cacao (best for UK delivery only sadly since Brexit) and this is what i use in this recipe. If you'd like 10% off then you can use my referral link here to order & use the code AFFILIATE10 - its delicious stuff. It comes as a block and you can just grind it into a powder using your blender or chop up with a sharp knife - super easy.
And of course i love creating healthy treats with it and this #raw #vegan #chocolate #cheesecake is the best - a super simple, quick, and easy to make recipe - decadent & delicious. I love making it for special occasions then with leftovers I freeze in individual slices which you can eat for a yummy dessert treat anytime out of the freezer.
NB. This cake is nut based and soaking the nuts is a great tip - soaking nuts helps to remove those anti-nutrients known as phytates which makes them easier to digest and less interfering with mineral absorption. It's a great practise to get into the habit of - so easy to do as you can just soak them the night before ready for use (or to nibble on as a snack :).
Prep time: 20 mins Freeze time: 2 hours Serves 10
INGREDIENTS Vegan Cheesecake Crust
1.5 cups pitted mejdool dates (soaked for 12 hours and drained)
25 gr (1/3 cup) Desiccated Coconut
2-3 heaped tbsp raw cacao powder
130 gr (1 cup) Walnuts, brazil nuts, pecans or hazelnuts - can do a nut mix even (soaked for 12 hours and drained)
pinch of sea salt
Dairy-Free Cacao Cream
350 gr (2 cups) Cashews (soaked for 12 hours and drained)
1 teaspoon vanilla extract
4 tbsp or quarter cup Coconut Oil, melted
1 cup pitted Mejdool Dates (soaked for 12 hours and drained)
pinch of sea salt
2-3 heaped tbsp raw cacao powder
dash of plant milk if its too thick and needs to be creamier
Toppings - get creative here!
blueberries, raspberries - any berry!
dessicated coconut flakes
bee pollen, goji berries
cacao nibs, cacao powder for dusting
METHOD
The night before making this cake (or at least 5h prior), place the Pitted Dates and Raw Cashews in two separate bowls and cover with water. Leave to soak until ready to use, then drain well to remove most of the water. Also do the same with the hazlenuts/almonds and dates for the crust in 2 separate bowls.
Vegan Cheesecake Crust
Place the soaked nuts first in the food processor and pulse until they are broken down. Then slowly add the Soaked Pitted Dates one by one, along with the cacao powder, Desiccated Coconut, melted Coconut Oil & salt. Pulse until all the ingredients are blended together and it resembles a thick paste. Dont over process so it becomes too fine - we want the crust to have a crunch to it.
Press the crust on the bottom of a Springform Pan lightly greased. Use the bottom of a cup to evenly pack the dough. Place in the freezer to set for about 30 minutes whilst you make the other part of the cake.
Dairy-Free Cacao Cream
Place the soaked cashews first in your blender and blend finely, then add all the other ingredients - I love to use my vitamix that makes it super creamy. Process well for several minutes until completely smooth and creamy - it could take a few minutes. Adjust sweet level to taste. I never add any extra sweetener as the dates are sweet enough but if you feel you need i suggest erythritol or stevia or manuka honey.
Pour the Cacao Cream over the cold Cheesecake Crust. Tap the Pan on your bench to remove any air bubbles, then place back in the freezer for a couple of hours, or until completely hard and set.
I like to decorate with toppings just before serving the cake.
To Serve
The Cacao Cheesecake will be very hard when just out of the freezer; make sure to transfer it into the fridge at least a couple of hours before serving.
If you have cake leftovers, I always slice them and store in freezer to serve anytime you fancy a healthy dessert.
