Raw Chocolate Cheesecake

choc cheesecake

Line a 20cm (8”) spring form tin, lined with baking paper

For the base
300g (2 1/2 cups) raw cashew nuts
4-6 tbsp sesame seeds
50g (1/4 cup) coconut oil, melted
3-4 tbsp coconut blossom sugar (use coconut nectar as a substitute)
1 tbsp vanilla extract

Blend in a food processor until crumbed, press into the prepared tin and chill.

For the filling
200g (1 1/4 cups) raw cashew nuts
Approximately 120ml (1/2 cup) apple juice
2 tbsp nut butter (cashew or almond are good (see page…….)
90g (3/8 cup) coconut oil, melted
90g (1/4 cup) coconut nectar
60g (1/2 cup) raw cacao powder
Pinch of Himalayan pink salt

Tip the cashew nuts for the filling into an airtight container and pour over the apple juice, make sure the nuts are covered in liquid, add a little water if needed. Cover the container and allow the nuts to soak for a minimum of two hours but preferably overnight. When ready to make the filling, drain off most of the liquid from the nuts and reserve. Blend the nuts into a smooth paste, adding a little of the reserved fruit juice to loosen to a very thick but spoonable consistency, think something between clotted cream and whipped cream. Once done add the other ingredients and blend until smooth. Adjust the sweetness, if necessary and spoon into the prepared tin. Freeze until set.

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