This is my very festive but simple Raw Christmas Chocolate Cheesecake. It was featured on the Loving Earth website too. I wanted to create a healthy & delicious cake which would not only look good on the Christmas table but also be easy and quick to make. This cake ticks all those boxes! It can be made in 30 min and with only 2 layers even people starting with raw cake making can do this cake! Also because it is a raw cake you can make it now for Christmas and keep in the freezer for a few days - taking it out 30min before serving. Toppings can be changed to suit your taste/pantry!
This cake will for sure be served on my Christmas table from now on and I am thinking of adding a few cherries and maybe some chocolate sauce on top for another yum factor!
Raw Christmas Chocolate Cake
Time: 30min + freezing 30 min
Serves: 8-12
Ingredients:
BASE
- 1 cup almonds
- 1 cup pitted dates
- 2 tbsp cacao powder
- 4 tbsp coconut oil
- 1 cup desiccated coconut
CHOC LAYER
- 3 cups of raw cashews soaked overnight or for 6 hours;
- 2 tbsp coconut oil
- 5 tbsp cacao powder
- 1/3 cup coconut nectar or maple syrup
- 1 tsp vanilla paste
- pinch of salt
TOPPING
- 1 tbsp cacao powder dusted
- 1/2 cup desiccated coconut
- 1/3 cup goji berries
- mint leaves
- Also fruit & chocolate sauce would work well.
Instructions:
- Line a cake tin with plastic wrap.
- Blend in a food process all the ingredients for the base until it is a little sticky, you may need to scrape down the sides.
- Line the cake tin with the base layer -using your hands or the back of a spoon to even it out and compress it down.
- Put this layer in the freezer will you make the next layer.
- Rinse your cashews well and process the cashews in the food processor (cleaned from the base) until they become finely chopped and creamy.
- Add in the coconut oil and sweetener of your choice and blend again. You can add more sweetener if it is not sweet enough for you.
- Add the vanilla, cacao powder and salt and keep blending (scraping from sides from time to time) until it is smooth for a good 5 minutes.
- Spread the second layer evenly on top of the base layer and chill in the freezer for at least 30 min.
- Before serving dust the cake with cacao powder, sprinkle coconut and goji berries on the outside forming a circle to make it more festive. Lay mint leaves on top or on the outside.
- Keeps well in the freezer, just take out 20- 30 minutes before serving to defrost a little.
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