Before I become lactose intolerant, and then changing to a fully vegan diet, my biggest love was Cheesecake. I love a fruity cheesecake but sometimes we just crave a really chocolatey dessert and that’s when I would venture to a Fully Raw Chocolate Cheesecake! A great alternative to a dairy cheesecake is a fully raw vegan cheesecake, simply made with plant based whole foods. You can eat it with joy and not worry about feeling guilty or going to the gym for an extra hour. You will need time to make this and have patience as you need to let it sit in the freezer but once its set and you try it you wont be disappointed.

INGREDIENTS:

CRUST

• 1 cup Pitted Dates
• 1/2 cup Almonds

FILLING

• 1 cup Cashews (soaked overnight!)
• 4 Frozen Bananas (Sliced to help blend)
• 1/4 cup Almond Milk (to help with blending if you need it)
• 3 tbsp Raw cacao
• 2 tbsp Maple Syrup

TOP LAYER

• 2 tbsp Crunchy Peanut Butter
• 1/4 cup Melted Coconut Oil
• 2 tbsp Maple Syrup

FINISH

• Top with raspberries and dessicated coconut

INSTRUCTIONS:

1. Blend nuts and dates until sticky consistency, and press into the base of a 15cm wide cake tin (one with a quick release or push out base).
2. Drain and wash off the cashews then add them to the blender with the cocoa , bananas and honey. Also at this stage if you need some fluid to help it blend then add the 1/4 cup almond milk.
3.  Layer on to the crust and then freeze!!
4. Once that layer has frozen solid you can make the peanut butter topping (I waited overnight however it should take about 4 hours).
5. Melt peanut butter, coconut oil and honey in a saucepan over a very low heat then pour onto the cheesecake once combined.
6. Add raspberries onto the cheesecake and sprinkle with dessicated coconut
7. Freeze again, and then enjoy!!

NOTES

• Wet your hands slightly before pressing in the base of the cheesecake to stop it sticking to your fingers!
• When ready to eat, let the cheesecake sit out of the freezer for about 10 minutes before devouring. It is worth the wait 😉
• Serving sizes are completely up to you! I serve 2 raspberries per slice 🙂