Raw Chocolate Cherry Cheesecake

         

 

Base
 
9 medjool dates
½ cup CHOC Chick Cacao Powder
1 cup almonds
2 tbsp CHOC Chick Cacao Butter beans, melted
¼ cup dried cherries
1 tsp almond extract
Pinch of salt
 
Cherry Filling
 
1 ½ cup cashews, soaked
1 cup fresh cherries
½ cup CHOC Chick Cacao Butter beans, melted
¼ cup almond milk
¼ cup maple syrup
1 tbsp lemon juice
1 tsp almond extract
 
Topping
 
1 raw chocolate bar, melted (recipe here)
Fresh cherries

          

 

Base

Put all of the ingredients into a food processor and process until a sticky dough has formed. If the mixture isn’t sticking together, add in 1-2 tbsp. of water.

Press the mixture into a 6-inch spring form pan, making sure it’s firm and evenly spread

Put in the base into the freezer to harden whilst you are making the filling.

 

Cherry Filling

Put all of the ingredients into a high-powered blender and blend until smooth and creamy.

Pour on top of the base. Smooth out the top, and tap the pan on the kitchen surface a couple of times to release any air bubbles. Return to the freezer for 1 hour, or until completely firm.

 

Toppings

Before serving, remove the cake from the freezer 10-15 minutes beforehand.

Whilst waiting, melt the raw chocolate and drizzle a couple of tbsp over the top of the cheesecake and top with fresh cherries and then serve.