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Raw Vegan Turtle Cheesecake

PALEO
VEGAN
VEGETARIAN
GLUTEN FREE
DAIRY FREE
RAW
Ingredients:
Crust:
1 & 1/2 cup pecans, ground
10-12 soft medjool dates, pitted and chopped
pinch of Peruvian Pink Gourmet Salt
2 TBSP melted coconut oil
2-3 TBSP Cacao Powder

Filling:
3 cups raw/unroasted cashews (soaked for a few hours and drained)
1 cup nut milk or coconut water
squeeze of lemon
1/2 cup pure maple syrup
pinch of Peruvian Pink Gourmet Salt
1 tsp pure vanilla extract or powder

Blend then add:
1/2 cup raw Cacao Butter (warmed to liquid)
1/2 cup raw Cacao Powder
3T sunflower or soy lecithin (can be omitted but helps with consistency)

Caramel Topping:
10 medjool dates, pitted
1/4 tsp Peruvian Pink Gourmet Salt
1 Tbsp coconut oil
1 tsp pure vanilla extract
2 Tbsp hot water or enough to blend smooth

Topping:
½ cup raw Cacao Nibs
½ cup crushed pecans
caramel sauce
Method:
Lightly coat a 9 inch spring form removable bottom pan with coconut oil. To prepare the crust, process pecans in a food processor until the pecans are fine crumbs, then add the rest of the crust ingredients and process until the mixture holds together. Firmly press crust into the bottom of the prepared pan, and set aside.

To make the filling, drain the cashews and combine them with coconut water, lemon, maple syrup, sea salt and vanilla in a food processor or blender and blend until smooth and creamy. With the processor running, add the cacao butter, cacao powder and lecithin and process for a minute until blended. Set aside while you prepare caramel.

To make the caramel, combine all ingredients in the food processor or blender and process until smooth, then press through a fine meshed strainer to remove any date bits (optional, but makes for a smoother caramel).

To assemble cheesecake, scatter about 1/4 of the cacao nibs and pecans over the crust. Pour in half the chocolate filling, then drop some of the caramel by the tsp over the filling. Pour the remaining chocolate filling over. Swirl the filling with a knife, and tap on the counter to level. Decorate top of cake with the rest of the cacao nibs, pecans and caramel sauce. Place in the freezer to set for about 2-6 hours. Serve! (Store remaining cheesecake in the fridge or freezer. It will store in the freezer in a container for 1 month.)
Submitted By:
Grounded Nutrition
Raw Vegan Turtle Cheesecake
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