Baker and guest blogger Shaliza shows us her raw, vegan, refined sugar-free and gluten-free recipe for chocolate cheesecake.skip to the recipe
I've always wanted to try making vegan chocolate cheesecake and it turned out amazing. It's gluten-free, dairy-free, refined sugar-free and completely raw.
Blend the ground almonds, blanched almonds, 3 tbsp date paste, almond butter, 1 tbsp cacao powder, 1½ tbsp coconut sugar, chia, buckwheat and hempseeds in a food processor until it forms a crumbly paste. Press into tart shells or moulds and place in freezer.
Add soaked cashews, coconut milk, vanilla, pinch of salt, and the rest of the cacao powder and coconut sugar to a blender or food processor and blend until smooth and creamy.
Take the crusts out of the freezer and pour the filling into them. Place back in the freezer for at least 3 hrs before serving.
Keep any leftovers in the freezer, but make sure to take it out and place in the fridge an hour before serving.