Raw Chocolate Vanilla Cashew Cheesecake

Raw Chocolate Vanilla Cashew Cheesecake

The holidays are the perfect time to create special desserts worth indulging in. These raw chocolate vanilla cashew cheesecakes are decadent, and filled with fair-trade, sustainably sourced ingredients that make them even more special.

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INGREDIENTS

Cheesecake:

2 cups Navitas Organics Cashews

1 cup Coconut Milk, divided

½ cup Navitas Organics Cacao Powder

¼ cup Navtias Organics Coconut Palm Sugar

¼ cup Navitas Organics Cacao Butter, melted

1 Tbsp Vanilla Extract

1/3 cup Maple Syrup

¼ tsp Sea Salt

Cheesecake Crust:

¼ cup Desiccated Coconut

½ cup Walnuts

½ cup Almond Flour

4 Medjool Dates

2 Tbsp Maple Syrup

2 Tbsp Coconut Oil

¼ tsp Salt

1 tsp Cinnamon

Toppings:

½ cup Navitas Organics Cacao Nibs

¼ cup edible Lavender (optional)

DIRECTIONS

Make the Crust: Add all crust ingredients to a high-speed food processor and blend until a moldable dough forms. Spray a nonstick mini cheesecake pan with coconut oil. Take roughly 2 Tbsp of crust dough and cover the bottom of each tin. Place the cheesecake pan in the freezer and allow the crust to harden, about 1 hour.

Make the Vanilla Cheesecake Layer: Soak Cashews in a bowl of water for a minimum of two hours. Remove from water and discard liquid. Add soaked Cashews to high-powered blender along with ½ cup coconut milk, Cacao Butter, vanilla extract, maple syrup and sea salt. Blend ingredients on high until a frothy, pudding-like batter forms. Remove 2/3 batter from blender and place in a small bowl. Set aside.

Make the Chocolate Cheesecake Layer: Heat a small saucepan over low heat and combine ½ cup coconut milk, Cacao Powder and Coconut Palm Sugar. Whisk continuously until a thick chocolate batter forms. Remove from heat and allow to cool. Next, add cooled chocolate batter to remaining vanilla batter in blender, and blend on high until a chocolate pudding-like mixture forms. Remove from blender and place chocolate batter in a small bowl. Set aside.

Once crust has hardened in the freezer, remove cheesecake pan from freezer and add 2 Tbsp chocolate cheesecake batter to each individual cheesecake tin.

Place back in the freezer for 1 hour and allow chocolate layer to harden.

Once chocolate layer is hardened, remove from freezer and add 2 Tbsp vanilla cheesecake batter to each individual cheesecake tin.

Top with your desired toppings and place back in freezer to harden.

After roughly 1 hour, remove cheesecake pan from freezer and allow to thaw for 5-10 minutes.

Once cheesecakes have slightly thawed, you should be able to easily push each individual cheesecake out of each tin. Serve immediately.

Makes 6 servings


Submitted by Megan Faletra of The Well Essentials





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