Vanilla and Cacao, what a lovely combination!
Makes one 7 inch cheesecake
Ingredients for Raw Brownie Crust:
1 cup walnuts
3 TB cacao powder
6 pitted medjool dates
1 pinch Himalayan salt
a drizzle of coconut nectar
Process in a food processor until the mixture begins to stick together, then press into a springform pan.
Ingredients for Vanilla cheescake Filling:
1 & 1/2 cups cashews, soaked
2 TB lemon juice
1 & 1/4 cup almond or coconut milk (if you use pre-prepared, this won’t be a completely raw dessert)
1/2 cup coconut nectar
1 tsp. vanilla bean powder
1/2 cup cacao butter, melted amount (you can melt in a dehydrator or place in a small container in a larger container of hot water, & be patient!)
1 tsp. maca powder
1 tsp. lucuma powder
1 TB soy lecithin powder
pinch of Himalayan salt
Blend until smooth. Pour into the pan with the crust. Tap on counter to release air bubbles, and freeze overnight. Then let thaw in fridge for several hours, and top with cacao glaze.
Ingredients for Cacao Glaze
1/2 cup cacao butter, melted amount
1/2 cup cacao powder
1/4 cup coconut nectar
Mix and allow to become pourable, either by warming in dehydrator or in a larger container of hot water. Pour over thawed cheescake, let it set in the fridge, and remove the springform pan to serve.
A delicious and healthy treat!
