Chocolate and acai berry cheesecake

Chocolate and acai berry cheesecake

 

Chocolate and acai berry cheesecake

Ingredients

Crust

  • 100 g roasted almonds
  • 2 tablespoons coconut oil
  • 1 tablespoon date syrup

Chocolate filling

  • 300 g cashews previously soaked for minimum 4 hours
  • 100 g dark chocolate
  • 4 tablespoons coconut oil
  • 2 tablespoons cacao nibs
  • 2 tablespoons cocoa powder
  • 2 heaped teaspoons acai berry powder
  • 8 tablespoons date syrup
  • 9-10 tablespoons almond milk or any other plant-based milk

White chocolate topping

  • 100 g vegan white chocolate
  • 2 tablespoons coconut oil
  • 80 g coconut cream the thickened coconut cream from a can of full-fat coconut milk
  • 2 tablespoons agave

Instructions

Crust

  1. Line the base of a 12 cm spring form cake tin with baking paper. 
  2. Place almonds in a food processor and process until they are finely ground. Add coconut oil and date syrup. Process until mixture sticks together. Adjust sweetness. 
  3. Once itโ€™s all combined, press the crust mixture into the cake tin, making sure you press it out evenly. Place it in the fridge.

Chocolate filling

  1. Melt the coconut oil and chocolate over low heat in a medium pot. 
  2. Drain cashews and place them in a blender. Add melted chocolate, cacao nibs, cacao powder, acai berry powder, date syrup, 7-8 tablespoons almond milk. Blend on high speed until smooth and creamy.
  3. If the mixture is too thick add another 2-3 tablespoons almond milk.

    Pour the filling over the crust.

  4. Place the cake in the freezer to set for at least couple of hours or leave it in the fridge overnight.

White chocolate topping

  1. Melt the coconut oil and chocolate over low heat in a medium pot. Stir until smooth. Let it cool down a bit.

  2. Put melted chocolate in the blender and add coconut cream and agave. Blend shortly until smooth. 

  3. Spread the mixture over the cake. Top with blackberries and blueberries.

Related Posts

Chocolate-hazelnut chickpea flour muffins

Chocolate-hazelnut chickpea flour muffins

    Print Chocolate-hazelnut chickpea flour muffins Ingredients Muffins 100 g chickpea flour 50 g oat flour 100 g toasted hazelnuts ground 70-80 g coconut sugar 40 g cacao powder 5 tablespoons coconut oil 200 ml almond milk +1-2 tablespoons (if the batter is too […]

Coffee and walnut double chocolate cake

Coffee and walnut double chocolate cake

  Print Coffee and walnut double chocolate cake Ingredients Cake 120 g chickpea flour 40 g amaranth flour 100 g almonds ground 90-100 g coconut sugar 6 tablespoons coconut oil melted 2 teaspoons baking powder 1 chia egg 50 g cacao powder 200 ml almond […]



1 thought on “Chocolate and acai berry cheesecake”

  • I Love your pictures, everything looks so beautiful! How do you get that frosted look on your berries?

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.