RAW CHOCOLATE CHEESECAKE GLUTEN FREE

RAW CHOCOLATE CHEESECAKE GLUTEN FREE

I have been trying out a recipe for a chocolate cheesecake and here is the recipe.  I made these as individual ones using a muffin tin and lining with muffin liners.  When the mini cheesecakes were set in the fridge, I peeled away the paper liner.  They are really delicious and nutritious too.

BASE

75g raw and unsalted walnuts (or any nut of your choice)

35g unsweetened shredded coconut

1 tablespoon honey

1 tablespoon melted coconut oil

pinch of sea salt

FILLING

110g soaked and rinsed raw cashew nuts (Soak 4 hours)

2 tbsp Raw Honey
30g Coconut Oil
2 tbsp cacao powder
2tsp vanilla
Pinch of sea salt

OPTIONAL TOPPINGS
Cacao nibs
Strawberry or raspberry puree


DIRECTIONS

Get a muffin tin and line with muffin liners.  Makes about 6 to 8.

For the base - In a food processor, add the walnuts, coconut, honey, coconut oil and salt and process until sticky dough forms.  Using a teaspoon gather some mixture and drop into the muffin liners, press down using your fingertips.  Put in the fridge to set while you make the filling.  

For the filling - Drain the cashew nuts and add to a food processor along with the coconut oil, honey, cacao powder, 2 tsp vanillla and salt.  Process until nice and creamy - about 5 minutes.  Get your muffin tin out of the fridge.

Using a teaspoon again, fill your muffin liners with the filling, and smooth the top.  You can top them with some cacao nibs if you want.  Put in the fridge for at least 1 hour to set.  Remove from muffin tin and store in a container in the fridge.  When you are ready to eat, just peel away the muffin liner.  You could add some strawberry or raspberry puree to your cheesecake just before serving.

If you want a different flavour cheesecake, add some fruit to the filling, instead of the cacao powder.  Just add in a handful of strawberries, raspberries, blueberries etc, any flavour you like.