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CHOCOLATE & CHERRY BLACK FOREST VEGAN RAW / No-Bake CHEESECAKE | GLUTEN FREE

Creamy and delicious RAW or NO-BAKE, VEGAN and GLUTEN FREE Chocolate and Cherry Black Forest Cheesecake. A fresh, easy and healthy recipe perfect for summer!
Portata Dessert
Cucina  Raw Gluten free
Porzioni 12
Calorie 485kcal
Chef Beauty Food Blog

Ingredienti

4 small pastry rings or an 8x8 inches cheesecake pan

    For the Base

    • 1 cup nuts
    • 1/2 cup oats or more nuts
    • 10 dates 3/4 cup, pitted
    • 1 tsp cacao powder

    For the filling/topping

    • 2 cups cashews
    • 1 cup full fat coconut milk
    • 1/2 cup + 2 Tbsp  maple syrup or agave
    • 2 Tbsp  coconut oil
    • 1 Tbsp fresh orang juice
    • 1/2 tsp natural vanilla extract
    • 1 Tbsp raw cacao powder
    • 7 oz dairy free raw dark chocolate
    • 2 cups fresh cherries pitted

    Istruzioni

    • Soak dates in warm water for few minutes then drain and pat dry.
    • Line the inside of the pastry rings / cake pan with parchment paper or cling film. (This step is crucial because it will allow you to remove the cake easily just before serving.)
    • Add dates, walnuts, almonds, cacao powder and oats into a food processor and process until combined into a sticky dough.
    • Coat the base of the pan / pastry ring using a spatula. Pack it down into an even, flat layer.
    • Set in freezer to firm up.
    • For the filling
    • Add the cashews (drained), coconut milk, coconut oil, syrup, orange juice and vanilla into a food processor and process until the mixture is creamy, smooth and silky.
    • Take ⅓ of the mixture, add 2 teaspoons of cocoa powder and stir well to combine.
    • Remove pan/ rings from the freezer and spread the chocolate cream evenly over the base.
    • Allow to harden in the freezer for at least 15-20 minutes.
    • Take out of the freezer, place pitted cherries over the chocolate base ** and pour over the remaining filling evenly (divide evenly among the rings). Tapp with the palm of your hand on the bottom of the pan to remove any air bubbles.
    • Place in freezer for at least 2-3 hours.
    • Remove from the freezer 10 minutes before serving. (Not recommended with 30 ° C in the shade!)
    • To garnish
    • Melt chocolate chips over a double boiler saucepan (Do not exceed 42°C / 107°F C for raw chocolate), pour into a pastry bag and decorate as desired.
    • Refrigerate to harden for a few minutes.
    • Decorate with remaining cherries and chocolate flakes.You may dip 4-5 cherries into melt chocolate to coat and place them into the fridge to firm up.

    Note

    ° Certified RAW if necessary.* Refrigerated for at least 12-24 hours.** Use 5 cherries for each pastry ring or about 20 cherries for an 8x8 inches cheesecake pan. Adds-in: whipped coconut cream, coconut or vanilla vegan ice cream, cocoa or carob powder

    Nutrition

    Serving: 1g | Calorie: 485kcal | Carbohydrates: 59.7g | Proteine: 9.1g | Fat: 27.7g | Colesterolo: 0mg | Fiber: 5.9g