Raw & Clean Chocolate Cheesecake

If you can, get your hands on some raw cacao (Dutchies: they have it at Albert Heijn). Raw cacao is quite expensive, but it is loaaaded with anti oxidants, good fats, minerals and other good nutrients. 

Looks and tastes like an authentic cheesecake, without actual cream cheese, butter and refined sugars. This is chocolate cheesecake the healthy way.

Enjoy!

Servings: one small cake tin

Time:

Prep time: 15 minutes
Freezer time: about 3 hours

Ingredients:

Base:

• 75 gr (1/2 cup) dates (stone out)
• 95 gr (1 cup) raw cacao powder 
• 4 tbsp molten coconut oil
• 3 tbsp good quality honey
• 60 (1/2 cup) gr almonds
• 60 (1/2 cup) gr almond flour
• pinch of seasalt

Cake:

• 115 gr (1 cup) cashews (soaked in water for at least 2 hours)
• 70 gr (raw) cacao powder
• 4 tbsp molten coconut oil
• 50 ml water
• juice of 2 oranges
• 50 ml honey (or rice syrup)
• 50 gr low fat quark / Greek yoghurt (or use coconut milk)

Method:

1. Pour water over the cashews and let them soak for at least 2 hours until they have softened (the longer you leave them in the water the easier it is to blend them later on).
2. Line a squared baking tray with greaseproof paper.
3. Mix together the ingredients for the base until you get a sticky dough.
4. Press the dough onto the tray to form an even layer. Set aside.
5. In a food processor, mix together the ingrediënts for the filling until smooth (there should not be any hard cashew pieces left in the batter). Pour the mix on top of the base, sprinkle with grated coconut or coconut flakes and put the baking tray in the freezer to set for at least 3 hours.
6. Cut the cheesecake in squares. They are best on room temperaturen!