Chocolate Cheesecake & Topping
Ingredients
Instructions
Using a 6 to 7-inch springform pan, place a piece of parchment paper on the bottom between the 2 pieces of the pan. Lightly grease insides of the pan for easy removal later.
Prepare crust by adding almonds, cocoa, coconut sugar, and salt to a food processor. Process to a fine meal texture, about 30 seconds.
Add maple syrup and vanilla. Process until mixture comes together in a chunky ball.
Press mixture into the springform pan, making sure it’s flat and even around the edges. Set aside.
Place cashews, water, lemon juice, and maple syrup in a high-speed blender or food processor. (See Notes)
Process, starting at a slow speed at first, then turn to high speed until the mixture is completely smooth. It will be very thick, and you may need to scrape the sides once. Make sure the filling is totally smooth before adding the dry ingredients.
Once smooth, add the salt, coconut sugar, and cocoa powder, slightly stirring into the mixture. Do not blend yet (it will be too thick).
Melt the cocoa butter for 30 seconds in the microwave or over a double boiler. (For 100% raw, place the bowl of cocoa butter in a pan of boiling water to melt). The melted cocoa butter should measure ¼ cup + 2 tablespoons.
Pour the melted cocoa butter into the blender and process everything until completely smooth. The filling will be very thick. Stop the blender. Stir with a spoon to loosen and then blend again to be sure it’s completely mixed and smooth.
At this time, you can taste to check for sweetness. If you want the filling sweeter, add 1 to 2 tablespoons of coconut sugar. (Do not add maple syrup since you do not want extra liquid.)
Pour the mixture over crust, smoothing the top with a spoon. Be sure to scrape out all the chocolatey goodness from the blender.
Place the cheesecake in the freezer for several hours until set (overnight is best). For the perfect consistency, remove from the freezer 20 minutes before pouring the topping over the cheesecake. Finish the caramel sauce by sprinkling a small amount of salt on top, if desired.
Garnish with toasted pecans or chopped chocolate and fresh raspberries.
After serving, return to the refrigerator.
Add dates, cashew butter, coconut oil, vanilla extract, salt, and maple syrup to a food processor. Process for about 25 to 30 seconds or until desired consistency, scraping down the sides as needed.
To thin, add water, a tablespoon at a time, until desired consistency.
Store topping in an airtight container in the fridge for 2 to 3 weeks, or in the freezer for up to 6 months. Allow to defrost in fridge before using.
Note: If using a high-speed blender soaking the cashews is optional. If using a food processor for the filling, be sure to soak the cashews overnight.
If desired, add ½ cup finely chopped toasted pecans to the cheesecake filling before pouring over the crust.
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Ingredients
Directions
Using a 6 to 7-inch springform pan, place a piece of parchment paper on the bottom between the 2 pieces of the pan. Lightly grease insides of the pan for easy removal later.
Prepare crust by adding almonds, cocoa, coconut sugar, and salt to a food processor. Process to a fine meal texture, about 30 seconds.
Add maple syrup and vanilla. Process until mixture comes together in a chunky ball.
Press mixture into the springform pan, making sure it’s flat and even around the edges. Set aside.
Place cashews, water, lemon juice, and maple syrup in a high-speed blender or food processor. (See Notes)
Process, starting at a slow speed at first, then turn to high speed until the mixture is completely smooth. It will be very thick, and you may need to scrape the sides once. Make sure the filling is totally smooth before adding the dry ingredients.
Once smooth, add the salt, coconut sugar, and cocoa powder, slightly stirring into the mixture. Do not blend yet (it will be too thick).
Melt the cocoa butter for 30 seconds in the microwave or over a double boiler. (For 100% raw, place the bowl of cocoa butter in a pan of boiling water to melt). The melted cocoa butter should measure ¼ cup + 2 tablespoons.
Pour the melted cocoa butter into the blender and process everything until completely smooth. The filling will be very thick. Stop the blender. Stir with a spoon to loosen and then blend again to be sure it’s completely mixed and smooth.
At this time, you can taste to check for sweetness. If you want the filling sweeter, add 1 to 2 tablespoons of coconut sugar. (Do not add maple syrup since you do not want extra liquid.)
Pour the mixture over crust, smoothing the top with a spoon. Be sure to scrape out all the chocolatey goodness from the blender.
Place the cheesecake in the freezer for several hours until set (overnight is best). For the perfect consistency, remove from the freezer 20 minutes before pouring the topping over the cheesecake. Finish the caramel sauce by sprinkling a small amount of salt on top, if desired.
Garnish with toasted pecans or chopped chocolate and fresh raspberries.
After serving, return to the refrigerator.
Add dates, cashew butter, coconut oil, vanilla extract, salt, and maple syrup to a food processor. Process for about 25 to 30 seconds or until desired consistency, scraping down the sides as needed.
To thin, add water, a tablespoon at a time, until desired consistency.
Store topping in an airtight container in the fridge for 2 to 3 weeks, or in the freezer for up to 6 months. Allow to defrost in fridge before using.
Note: If using a high-speed blender soaking the cashews is optional. If using a food processor for the filling, be sure to soak the cashews overnight.
If desired, add ½ cup finely chopped toasted pecans to the cheesecake filling before pouring over the crust.