Sunday, May 23, 2021

Raw Sweetheart Chocolate Cheezcake

  Lots of hugs and kisses!



2 cups shredded Coconut
1 1/2 cups Medjool Dates (or other pitted dates)
1/4 - 1/2 tsp Celtic Sea Salt

The Cheeseless Cheez Cake Filling:

3 cups Cashews, soaked (you can substitute other soaked nuts such as pine or macadamia nuts)
1 cup Cacao butter, melted
1 cup Water
1/2 cup Maple Syrup, Raw Honey or other sweetener of choice
1/2 cup Cacao powder OR Carob powder
1 tsp Vanilla
1 Tbsp Chia Gel
pinch of Celtic Sea Salt

Ganache Topping:

1/2 cup raw organic Cacao powder
1/2 cup Cacao Butter, melted
1/4 cup Maple Syrup, Raw Honey or other sweetener of choice
pinch of Celtic Sea Salt

Place your cacao butter in a bowl over hot water to start melting. In food processor, process coconut, dates and salt until it clumps uniformly.  "Grease" a springform pan with some of the  melted cacao butter. Remove the crust mix from the food processor and press it evenly in pan. Place in freezer to set while you make the rest of the cake.

**Alternatively, use a heart-shaped silicone Cake pan or cupcake pan.  You will not need to "grease" it, but follow other directions.

Put all the filling ingredients into Vitamix or other high-speed blender. Patiently blend this with much tamping and repositioning of the mass with your spatula! Pour into the spring form pan with the crust and spread evenly. Place in freezer to set.

Put all ingredients for topping into Vitamix or other high-speed blender and blend thoroughly. When done, pour onto your firmed  cheezcake. Put back in freezer for ganache topping to set. Slice and serve when fully set!  This cake will hold its shape if transferred after it is set to the fridge (much easier to serve up than if frozen).  Happy Valentine's Day!

To your living health!
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