It’s nearly that time of year again, Valentine’s Day! Whether you’re spending it with your significant other, deciding to embrace the new trend of ‘Galentine’s Day’ with your closest friends, or just staying away from the whole thing, we have a recipe that everyone will love! This Raw Chocolate Cheesecake is decadent, chocolatey, suitable for vegans and gluten free.
If you decide to whip this up make sure you tag us in any photos on social media – we love to see everyone’s own spin on our recipes.
Whatever you’re doing, we hope you have a lovely Valentine’s Day!
- 1/4 cup almonds
- 1/4 cup dates
- Small tbsp coconut oil
- 2 tbsp milled flaxseed
- Pinch of pink salt
- 1 cup cashews (soaked for 4 hours)
- 1/3 cup soft dates
- 2 tbsp coconut oil
- Dash of vanilla extract or powder
- 1/4 cup canned coconut milk
- 1 tbsp date syrup
- 3 1/2 tbsp Rainforest Foods Cacao Powder
- 1 tbsp macadamia nut butter
- Tsp freeze dried berry powder
- Tsp maple sugar/syrup
- Almond milk
- For the base of the cake, add the almonds into your food processor and blitz on their own for a few seconds until slightly crushed. Pour in the remaining base ingredients and blend again until well combined.
- Transfer the mixture into a small cake tin and firmly press down to create a smooth base. (I like to use a tin with a removable base for this.) Leave this in the freezer whilst you make the cheesecake layer.
- Drain and rinse your cashews and add them into a food processor or high speed blender along with the dates, cacao powder, date syrup, coconut milk, coconut oil and vanilla until smooth. Gradually add a splash of water to help everything blend if needed.
- Pour the filling over the cheesecake base and allow this to set in the freezer for at least three hours.
- To make the berry sauce, combine the nut butter, berry powder, maple sugar and almond milk and mix until smooth. Add more almond milk until you’re left with a pourable consistency.
- Once your cake is set, remove it from the tin and transfer onto a serving plate. Drizzle with the sauce and top with garnishing of your choice.
Recipe by Charlotte Roberts, personal trainer and health, food & fitness blogger. You can check out her blog here.