acai chocolate cheesecake raw vegan culinary course

Acai Choc Cheesecake

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Acai Choc Cheesecake
Author: [b]Julie Ellson[/b]
Raw Vegan Culinary Course
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
  1. Pour filling into the dish over the base, knocking the dish to remove any bubbles and settle the mixture evenly.
  2. Decorate the top with shredded coconut and a drizzle of cacao sauce.
  3. Set in fridge overnight, or in freezer for minimum 3 hours.[br][br]
Base
  1. Put all ingredients in a blender or food processor and blitz until a sticky crumb texture is formed.
  2. Press in a dish and set in freezer while the filling is prepared.[br][br]
Filling
  1. Pre soak cashews for minimum 2 hours.
  2. Put all ingredients in a blender or food processor and blitz until a smooth creamy mixture is formed.
  3. Stop occasionally to scrape mixture from blender sides.
  4. Blend for approximately 2 minutes and ensure there are no lumps in the mixture.[br][br]
Cacao Sauce
  1. 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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