Raw Chocolate Cobweb Cheesecake
Raw Chocolate Cobweb Cheesecake
Vivo Life
Category
Desserts & Treats
Cuisine
Muscles & Bones
Servings
6
Prep Time
8 minutes
Cook Time
20 minutes
Calories
675
A delicious raw chocolate cobweb cheesecake perfect for Halloween.
Ingredients
- 1/2 cup oats (gluten free)
- 1/2 cup pecan nuts
-
1 serving Vivo Life Perform Plant Protein (Salted Maca Caramel)
- 1/2 cup pitted dates
- Splash of water
- 1 tbsp coconut oil
- 1 tbsp maple syrup
- 2 tbsp raw cacao powder
- 1 and a half cups cashew nuts (soaked for 4 hours)
- 3 tbsp maple syrup
- 3 tbsp coconut oil
- 1 cup full fat coconut milk (remove the water)
- Splash vanilla extract
- 1 cup frozen mixed berries
- 2 tbsp maple syrup
- 2 tbsp chia seeds
- 3 tbsp raw cacao powder
- 3 tbsp maple syrup
- 2 tbsp coconut oil
- 50g of your favourite vegan chocolate
Directions
- 1) Pop the almonds and oats into your food processor and pulse these together for a few seconds until slightly broken down. Add in the coconut cream and maple syrup, and blend again until well combined. Pour the mixture into your cake mould (this makes a mini 3??????� cake) and flatten to create a smooth base. Transfer this to the freezer whilst you make your filling.
- 2) For the filling, drain and rinse your cashews and pop them into your food processor or high speed blender with the rest of the filling ingredients. Blend well until completely smooth and creamy.
- 3) Pour your filling over the base, and leave to set in the freezer for a minimum of 4 hours, ideally overnight.
- 4) Remove from the freezer and decorate with melted raw chocolate and fresh fruit. Transfer to the fridge for an hour to thaw, then serve and enjoy! This can be kept in the fridge for up to 3 days, or in the freezer for a couple months.
Nutrition
Calories 675, Carbs 61.5 grams, Protein 13.5 grams, Fat 48.1 grams