Acai Choc Cheesecake
Author:
Ingredients
- Base
- ¾ cup Almonds
- ½ cup Coconut
- ½ TBSP Coconut Oil
- 2 TBSP Cacao Powder
- ½ cup Medjool Dates, pitted[br][br]
- Filling
- 1 TBSP Acai Powder
- 1 TBSP Lemon Juice
- 2 TBSP Coconut Oil
- ½ tsp Vanilla Extract
- ½ cup Rice Malt Syrup
- 1½ cups Raw Cashews, soaked[br][br]
- Optional Decorative Topping – Cacao Sauce
- 2 TBSP Raw Cacao Powder
- 2 TBSP Coconut Oil, liquid consistency
Instructions
- Pour filling into the dish over the base, knocking the dish to remove any bubbles and settle the mixture evenly.
- Decorate the top with shredded coconut and a drizzle of cacao sauce.
- Set in fridge overnight, or in freezer for minimum 3 hours.[br][br]
Base
- Put all ingredients in a blender or food processor and blitz until a sticky crumb texture is formed.
- Press in a dish and set in freezer while the filling is prepared.[br][br]
Filling
- Pre soak cashews for minimum 2 hours.
- Put all ingredients in a blender or food processor and blitz until a smooth creamy mixture is formed.
- Stop occasionally to scrape mixture from blender sides.
- Blend for approximately 2 minutes and ensure there are no lumps in the mixture.[br][br]
Cacao Sauce
- Mix together to form a liquid sauce.
Notes
I found an acai berry superfood powder mix and thought it would be a change from raspberry. These can be made into single serves in muffin trays. It’s recommended to line cups with baking paper.
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