Double chocolate cheesecake

Double chocolate cheesecake

 

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Double chocolate cheesecake

Ingredients

Crust

  • 60 g almonds roasted
  • 40 g cashews
  • 1 tablespoon cacao powder
  • 1 tablespoon coconut oil
  • 1-2 tablespoons agave

Chocolate filling

  • 250 g cashews previously soaked for minimum 4 hours
  • 90 g dates previously soaked for minimum 1 hour
  • 50 g coconut cream the thickened coconut cream from a can of full-fat coconut milk
  • 3 tablespoons coconut oil
  • 40 g dark chocolate
  • 2 tablespoons cacao powder
  • 1-2 tablespoons agave
  • 5-6 tablespoons almond milk or any other alternative

Chocolate topping

  • 60 g dark chocolate
  • 1-2 tablespoons coconut oil
  • 100 g coconut cream the thickened coconut cream from a can of full-fat coconut milk
  • 2 tablespoons cacao powder
  • 2-3 tablespoons agave

Instructions

Crust

  1. Line the base of a 12 cm spring form cake tin with baking paper.
  2. Place almonds and cashews in a food processor and process until they are finely ground. Add agave, coconut oil, and cacao powder. 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 dates and place them in a blender. Add coconut cream, agave, melted chocolate and cacao powder. Blend on high speed until smooth and creamy.


    If the mixture is too thick add 5-6 tablespoons of almond milk or any other alternative. 

  3. Pour the filling over the crust.


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

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. Add coconut cream, cacao powder, melted chocolate and agave in a blender and blend shortly until smooth. Spread the icing on the cake. Top with blackberries.
  1. If the cake was in the freezer, let it thaw a bit before topping it with chocolate icing otherwise the chocolate icing will harden too quickly and you won't be able to spread it evenly and make it look silky and smooth. 


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