Raw Chocolate Cheesecake

By trishg

Prep Time: 10 minutes
Freezing Time: 2-3 hours

Ingredients

• Crust
• 1 cup almond meal, crushed almonds or crushed pecans
• 2-3 tablespoons agave nectar
• 1/2 cup raw cacao powder
• Pinch sea salt
• 1 teaspoon pure vanilla extract
• Filling
• 2 cups cashews, soaked 10-15 minutes and drained
• 1/2 cup agave nectar
• 2 teaspoons pure vanilla extract
• 1/2 cup water
• 3/4 cup raw cacao powder
• 1/2 cup coconut oil, liquified
• Chocolate Sauce (optional)
• 1/3 cup coconut oil, liquified
• 1 teaspoon pure vanilla extract
• 3 tablespoons agave nectar
• 6 tablespoons raw cacao powder

Preparation

Step 1

1. To make the crust, place all ingredients into a food processor and pulse until well combined.
2. Press crust onto the bottom of an 8- or 9-inch springform pan.
3. To make the filling, place cashews in a blender with agave nectar, vanilla, and water and blend well.
4. Add in cacao powder and coconut oil and blend until creamy.
5. Pour the mixture onto the crust. Remove air bubbles by tapping the pan on a table.
6. Place in the freezer until firm, 3 to 4 hours. Remove whole cake from the pan while frozen and place on a serving platter. Defrost in the refrigerator.
7. To make chocolate sauce, if using, place all ingredients into a small bowl and stir until well combined.
8. Once cake is defrosted, top with chocolate sauce (optional).
Note: you can also top the cake with crushed pecans