Thursday, 19 November 2015

Raw Chocolate Cheesecake (Vegan, Paleo)

When I first got my hands on Lucy Bee's latest range of superfoods, I couldn't wait to try them. Yet there was one thing I wanted to try more than anything else in the world - their organic, raw cacao.

As soon as I got it in my hands, I ran straight for the kitchen. And, let me tell you, it tastes incredible! By far the best cacao I've ever tried...chocolate lovers, rejoice!

I'm a huge fan of raw cheesecakes, so I whipped this Raw Chocolate Cheesecake up the minute I could. Made vegan and paleo (I know that sounds dull, but I promise that this would please even the most stubborn of chocolate lovers), I added a rather strange ingredient, but bear with me...

Raw chocolate cheesecake

This beautiful, rich cheesecake has a filling made up of cashew nuts (ultra creamy) and...courgette! Amazingly, the courgette adds a wonderful moistness to the pudding, meaning it replicates that classic cheesecake texture far better than with nuts alone.

Vegan chocolate cheesecake

As for how to dish this pud up? With more chocolate, of course! I like mine served with a drizzle of raw cacao sauce and fresh berries...

Sam x


Lucy Bee cacao

For the base -
1 3/4 cups nuts (I like using hazelnuts, almonds or pecans)
2 tbsp Lucy Bee coconut melted
3 tbsp Lucy Bee cacao
3 tbsp maple syrup
Pinch Himalayan sea salt

For the filling -
2 cups cashews, soaked overnight
1 1/4 cup courgette, peeled and diced
1/2 cup Lucy Bee cacao
1/3 cup maple syrup
1/4 cup Coconom coconut sugar
3 tbsp Lucy Bee coconut oil, melted
1.5 tsp vanilla extract
Pinch Himalayan sea salt

1) Start by greasing a springform 8" cake tin, then blitz the nuts in a high-speed blender until they form a sand-like powder. Add in the remaining ingredients and blend until they clump together. Press down into the base of the tin, then place in the fridge to firm up.

2) To make your filling, blend each of the ingredients in a powerful blender until smooth and creamy. Stop to taste and sweeten / adjust accordingly. Pour over your base, then place back in the fridge to set overnight. When ready to serve, let come to room temperature for 15 minutes or so, then slice and dish up with a drizzling of raw cacao sauce.