Date: July 15, 2012

Author: April

Tags: , ,

1 Comment »

Raw vegan cacao and raspberry swirl cheesecake

Raw vegan cacao and raspberry swirl cheesecake

I’m learning to “bake” raw…the nutritional difference between this and the traditional style cheesecake I made back a year or so ago is huge! This tastes do good I will never go back to fattening and unhealthy cheesecake again. (unless I’m at a restaurant and they have something spectacular)

My husband and kids actually LOVE this dessert. I did not tell them it had raw zucchini in it 🙂

I’m new to this arena of “cooking” so this recipe is a mash up of other peoples great ideas and a few of mine.

Mostly I followed this wonderful lady’s recipe as a base….http://detoxinista.com/2011/02/raw-chocolate-swirl-cheesecake-bars/

I made a slightly larger batch to fit my round cake pan.
Added chia seeds for nutritional content and thickening agent. It works without these just fine but why not make it better right?
I substituted raw cacao powder I ground myself, for even more health benefits. This cocoa vs cacao is new information to me, this explains the difference http://m.naturalnews.com/news/029156_cacao_chocolate.html

And the raspberry sauce is thickened with chia seeds added fiber protein and omega 3 fatty acids.
I sweetened everything with organic grade b maple syrup and organic raw honey.

If you plan to do the raspberry sauce, you can make that up ahead of time. Mine took a bit to thicken.

Crust:
Oil small cake pan or plastic container (something freezable) with coconut oil

In food processor:
1 3/4 cup pecans

3 tbsp cacao powder (cocoa powder works it just doesn’t add any nutritional quality)
1 tsp Himalayan or sea salt
1 1/2 tbsp coconut oil (please use organic cold pressed for best results)
1 tsp vanilla Or better scape 1
vanilla bean
2 tbsp grade b maple syrup or raw honey

Chopped the pecans first until almost fine in food processor (not too much or it will become paste)

Add cacao…pulse a few rounds to mix

Add the rest of ingredients and mix until fully combined
Press into small 9″ round or square cake pan
Freeze while making filling and toppings

Filling:
In blender

1 3/4 soaked cashews (at least one
hour in water) drained
1 cup chopped organic zucchini
1 tbsp vanilla
3 tbsp coconut oil
1/3 cup raw honey or maple syrup
1/2 teaspoon Himalayan or sea salt
Optional: 1 tablespoon chia seeds (soaked in 2 tbsp almond milk for 15 minutes)

Mix until really smooth

Pour into pan smoothing flat …I left a slight space between edge of pan and filling to make it easier to remove.

Toppings:

Raw Cacao sauce
3/4 cup raw cacao powder
1/4 honey or maple syrup
Mix well…add more cacao if too wet and more honey if too thick

Raw Raspberry sauce
1 cup fresh or thawed raspberries (organic)
2 tbsp honey or maple syrup
2 tbsp chia seeds
Mash all things together and let set in fridge until thickened

NOW here’s the part I haven’t mastered … Put 2 big lines of cacao sauce down the top of the cake and a few blops of raspberry and swirl them all together hopefully making a pretty design 🙂 Mine was ugly but delicious none the less !!!

1 Response to “Raw vegan cacao and raspberry swirl cheesecake”

  • Linda August 13, 2012 at 9:48 pm Reply

    Absoutely fantastic! Recommend this receipe HIGHLY!

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