Ingredients:
For the base:
- 2 and 1/4 cups coconut flour
- 3 tablespoons raw cocoa powder
- 1 teaspoon vanilla powder
- 1 and 1/2 cups fresh pitted dates (360g)
- pinch of salt
For the filling:
- 1 cup of cocoa butter (168g)
- 1/2 cup raw cocoa powder (50g)
- 1/4 cup agave syrup (80g)
- 400ml coconut milk
- 1/4 teaspoon vanilla powder
- pinch of salt
For sprinkling:
- grate raw vegan chocolate (recipe below)
Preparation:
Substrate:
Place the coconut flour, raw cocoa powder, vanilla, and salt in a food processor and press the pulse button a few times to mix the ingredients.
Then add the dates to the food processor and blend until the mixture becomes sticky.
Press the base mixture into a 20cm round tin and leave in the fridge while you prepare the filling.
Fila:
Place all ingredients in a high-powered blender and blend on low speed until the ingredients are combined, then on high speed until the mixture is completely smooth.
Pour the filling into the mold over the base and leave the cheesecake uncovered in the refrigerator for at least 4 hours or overnight.
Once the mixture has set, you can store the cheesecake, covered, in the refrigerator for up to 5 days or, if you freeze it, for up to 3 months.
RAW VEGAN CHOCOLATE RECIPE:
- 3/4 cup cocoa butter (170g)
- 1/4 cup agave syrup (65g)
- 2/3 cup raw cocoa powder (60g)
- 1/4 teaspoon vanilla powder
- pinch of salt
Melt the cocoa butter at a temperature of 40-45 o C over steam or in a dehydrator and add the agave syrup.
Add sifted cocoa powder, vanilla and salt and mix with a whisk until the mixture reaches approximately 31 o C.
Pour the chocolate into molds and leave in the refrigerator to harden.
You can store chocolate in the refrigerator or at room temperature.