Organic Double Chocolate Cherry CheesecakeYield one 9-inch cake
by Kristen Suzanne (image and recipe)
Crust:1 ¾ cups nuts (I used raw almonds)½ cup raw cacao nibs1/8 teaspoon Himalayan crystal salt¾ teaspoon cherry extract1 tablespoon raw chocolate powder¾ cup raisins
Filling:3 cups cashews, soaked 1-2 hours, drained1/3 cup raw agave6 dates, pitted½ cup fresh lemon juice¼ cup water2 teaspoons cherry extract1 cup coconut oil¾ cup raw chocolate powder
Coulis:1 bag frozen berries (cherries would be optimal but any will do!)¼ cup raw agavedash fresh lemon juicepinch cinnamon
Crust directions: Grind the nuts, cacao nibs and salt in a food processor, fitted with the “S” blade, until coarsely ground. Add the cherry extract and chocolate powder and pulse to thoroughly combine. Add the raisins and process until the mixture sticks together when gently pressed between your fingers. Press into the bottom of an 8 or 9-inch round spring form pan. Place in the freezer while you make the filling.
Filling directions: Using a food processor, fitted with the “S” blade, process the cashews, agave, dates, lemon juice, and water until it’s creamy. This could take 3-5 minutes. You might need to stop and scrape down the sides a couple of times. Add the cherry extract, coconut oil, and chocolate powder and process until creamy. Pour the filling into the spring form pan and freeze the cheesecake so it sets. Let thaw for up to an hour or more before eating.
Coulis directions: Blend all of the ingredients together.
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