Desserts
Snacks
Raw Choc-berry Cheesecake
By Gian Manik
Crust
- 2x 80g blocks Loving Earth Cashew Mylk Chocolate
- 1 cup activated almonds
- 1 cup shredded coconut
- 1 tbsp coconut oil
Cheesecake layer
- 4 cups cashews
- 1 cup filtered water
- 3/4 cup coconut nectar or maple syrup
- 2/3 cup Loving Earth coconut oil
- 1/4 cup lemon juice
- 1 vanilla bean (optional)
Topping
- 1 cup of fresh, mixed seasonal berries
- Choice of chocolate, roughly chopped
- Step 1Line a small baking tray with baking paper and set aside.
- Step 2Place the crust ingredients in a food processor and mix until it’s roughly the texture of course sand.
- Step 3Press the crust mixture into the lined tray using your hands or with another piece of baking paper on top until the surface is flat and even.
- Step 4To make the cheesecake topping, add all the ingredients to a blender and combine for a few minutes until the mixture is smooth and creamy.
- Step 5Pour the cheesecake filling onto the crust and tap the tray so there are no bubbles in the mixture. Freeze the cheesecake until set (3 hours or so).
- Step 6Take out of the fridge and top with fresh berries. Cut with a hot knife.
