Triple Raw Chocolate Cheesecake
Vegan, GF, Refined sugar free
Happily serves 8
ALL ORGANIC INGREDIENTS
1 cup pecans, ground (or mixture of pecans and walnuts)
3 medjool dates, soaked
1 tbsp maple syrup or coconut nectar
1/2 cup raw cacao powder
8oz Vegan cream cheese 1/2 cup raw cocoa butter, melted 1/2 cup maple syrup or coconut nectar 1/2 cup water 1/2 cup raw cacao powder 2 tsp vanilla extract
CHOCOLATE GANACHE TOPPING
1/4 cup coconut oil, melted 1/4 cup raw cocoa butter melted 3 tbsp maple syrup or coconut palm syrup or coconut nectar 5 tsp raw cacao powder 1 tsp vanilla extract
Mix all the crust ingredients together in a food processor until crumbly and just starting to stick together. Press the mixture into the bottom of an 8 inch dish. Keep in the fridge while you make the filling.
Blend cream cheese with the melted cocoa butter, water and maple syrup until smooth and creamy. Then add in the cacao and vanilla, blend well. Spoon the mixture on to the base and smooth down evenly. Put in the freezer while you make the ganache topping. If you do not have the crust cold it will be hard to spread.
Stir maple syrup, cacao and vanilla into the melted oils until well combined and glossy. Let cool slightly but not so much that it starts to harden. Pour over the cheesecake, place in the fridge to set. Best if refrigerated for 4 hours or overnight before serving. I put mine in the freezer, cover to preserve.