It actually seems rather strange fantasising about strawberries right now and talking of summer! It’s rapidly approaching Easter weekend and here in the UK the weather is cold and very snowy.
It doesn’t stop me dreaming of summer though and as Easter HAS to be all about the chocolate I am thinking of my all time favourite double chocolate and strawberry cheesecake. When I first ‘went Raw’ I used to make sumptuous chocolate delights like this all the time! I just couldn’t believe that something so fabulous was also good for you! I mean COME ON!! A cheesecake made out of superfood that tastes great! Are you kidding..?! Well. No. I am not. And as a Spring treat (even if it’s a snowy spring treat) here’s the recipe. My little gift. Just for you.
I love the sloppy gorgeousness of it all! (the middle layer was very creamy (I used less coconut oil) and the chocolate layer was used with more coconut oil. Yum!
The Double Chocolate and Strawberry Cheesecake
Before you start you have to remember that this is a bit of a beast!! By that I mean it’s no light snack – a slice of this is a meal in itself and it’s packed with nutrition! Play with the recipe by adding your own fruits and choc mixes. I really am not a fan of raw frozen cheesecakes so I tend to use a lot of coconut oil to keep the cake firm when at room temperature but you should still keep it in the fridge until you are going to serve it.
For the Base:
- 2 cups organic walnuts (not soaked)
- 1 cup organic pecans
- 1 cup medjool dates
- 1/2 cup raisins
- 3 tablespoons of warmed coconut oil (do NOT microwave!)
- 2 tablespoons of raw cacao nibs
- 1 tablespoon of raw cacao powder
Process all ingredients in a regular food processor on the ‘s’ blade starting with the dates and add the others slowly. Pat down into a springform tin and place in the fridge ready for the mousse layers.
For EACH mousse layer:
- 2 cups of cashew nuts soaked for at least 4 hours until they have increased in size
- 1/2 cup agave syrup
- juice of one whole lemon
- 1 cup coconut oil (warmed)
- 1/2 cup filtered water
- 2 teaspoons of nutritional yeast flakes
- Pinch Himalayan salt
- Layer one: Strawberry – add a handful of Strawberry (or other berry fruit)
- Layer two: Chocolate – add 2 tbsp. cacao powder
Warm the coconut oil in a bain marie or in your dehydrator. Use a vitamix or other high-powered blender and start with the cashews and dry ingredients. Add the liquid ingredients slowly. Blending this can be tricky – so take your time to get a smooth lump free consistency that pours well into the pan. If you are adding water DO NOT use cold or fridge water. It will cool your coconut oil and can make the mix lumpy. Use room temperature or warmed water (not hot!) For layer one add the fruit at the end of the blend and pour over the base that will have hardened in the fridge. Leave it a couple of hours in the fridge to settle. Then make the second layer. Pour the layer on the cake and again put in fridge to settle. Best left overnight to harden. Before serving add your favourite fruit! I used strawberries and a sprinkle of cacao nibs!
Serves 12-16 people. This is a big one!
Keeping it juicy & raw