Raw Chocolate Cheesecake! AMAZING!

THE BEST CHEESECAKE!!

Chocolate Cheesecake

"Smooth, Rich, Creamy and Gorgeous!"

Vegan, Gluten Free, Wheat Free, Soya Free, Refined Sugar Free, Rice Free. Crohns, Coeliac & Endometriosis Safe.

I am over the moon in LOVE with this cheesecake it is so smooth and chocolately you can not tell its healthy at all!!, Thank You to the Endo-sister that suggested I try and make "something chocolately & nutty"

I hope you enjoy this as much as me and my family did. YUM!

I have included also a hot chocolate cleaning recipe too.

Ingredients:

Cheesecake:

4oz Raw Cashew Nuts

3.5 oz Agave Nectar

2.5 oz Carob Powder

2 Tsp Vanilla Paste

2oz Coconut Oil

1oz Pure Spread

Half an Avocado

Crust: 

2oz Almond Butter

3oz Dates

1oz Coconut Flour

1 Tsp Vanilla Paste

2 Tsp Hazelnut Milk

You need to soak your cashew nuts in hot water for 2 hours before you make this recipe to make them soft.

First of all line your cake tin or little ramekins like i have here with baking paper.

Make the crust first, Put all the ingredients into a high speed blender and put it on slow then build it up to high.

You mixture should be thick, and will stick together easily.









 Take some of your mixture and press it firmly into the bottom of your mold.

If you have crust mixture left over then you can use it to make these HERE!

Now for the cheesecake.

Put your ready soaked and drained cashew nuts into the blender along with the agave nectar and put the blender on high.






Until you have a smooth nut mixture.

 Next add the Carob.












Put the blender on low then build it up to medium.

Next melt the pure and coconut oil and pour it into the blender.

Blend it on medium then high.

If you can see the oil seperating dont worry just keep blending on high.





YUM! doesn't that look gorgeous already?!
well it is still bitty so it needs smoothing out with more blending and an unusual ingredient.

Avocado!

Add your half of an avocado and blend for a minute or two.








Now look at that smooth chocolate!










Spoon the mixture ontop of the crust into your moulds and put them into the fridge for a couple of hours.









Now you can take it out of its mould and peel away the baking paper.

There you have your cheesecake!







You can top them with fruit, nuts and dust with carob powder.




I wanted to show you how smooth it is with the below photograph.
Hope you enjoy it!

x x x

Hot Chocolate 

Ingredients:

Aftermath of the cheesecake making

250ml Hazelnut Milk

Your blender will probably look like this after making the cheesecake.

Instead of wasting all that chocolatey goodness, with sticking washing up liquid and water in there!





Instead pour your milk into your blender and keep blending on the highest setting for 5 minutes.

You should have a nearly clean from chocolate blender.

Your Chocolate Milk should now be hot.

 Pour it into a glass and sprinkle with carob and sit back and drink.

x x x