Stracciatella, maqui berry, and white chocolate cheesecake

Stracciatella, maqui berry, and white chocolate cheesecake

 

Stracciatella, maqui berry, and white chocolate cheesecake

Ingredients

Crust

  • 80 g toasted almonds
  • 80 g toasted cashews
  • 3 tablespoons coconut oil
  • 2 level tablespoons cacao powder approx. 12 g
  • 2 tablespoons agave

Stracciatella layer

  • 240 g cashews previously soaked for minimum 4 hours
  • 100 g coconut cream the thickened coconut cream from a can of full-fat coconut milk
  • 4 tablespoons agave
  • 4 tablespoons coconut oil
  • 3-4 tablespoons lemon juice
  • 50 g dark chocolate chopped

Maqui berry and white chocolate layer

  • 160 g cashews previously soaked for minimum 4 hours
  • 80 g coconut cream the thickened coconut cream from a can of full-fat coconut milk
  • 2 tablespoons coconut oil
  • 100 g white chocolate
  • 1-2 tablespoons agave
  • 2 tablespoons lemon juice
  • 2 teaspoons maqui berry powder
  • 3-4 tablespoons almond milk

Extra

  • 50 g dark chocolate for the drizzle

Instructions

Crust

  1. Line the base of a 16 cm springform 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 the 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.

Stracciatella layer

  1. Drain cashews and place them in a high-speed blender. Add coconut cream, agave, coconut oil, and lemon juice and process until the mixture is smooth and creamy. Adjust sweetness.
  2. Gently stir in chopped dark chocolate pieces and layer the filling on top of the crust. 
  3. Tip: Before adding chopped chocolate pieces make sure the filling is not warm or chocolate will melt (it can be a bit warm after blending. If so, you should put it in the fridge for 10 minutes). Also, it's best if you put chopped chocolate pieces in the freezer for half an hour before adding it to the filling to ensure that chocolate pieces won't melt.

Maqui berry and white chocolate layer

  1. Melt white chocolate in a medium pot over low heat. Stir until smooth. 

  2. Drain cashews well and place them in a high-speed blender. Add coconut cream, coconut oil, agave, lemon juice, melted white chocolate, and maqui berry powder. Process until the mixture is smooth and creamy. Adjust sweetness if necessary. If the mixture is too thick, add 3-4 tablespoons almond milk. 

  3. Pour the mixture on top of the first layer.
  4. Place the cake in the freezer to set for at least 3-4 hours. 
  5. Drizzle with melted chocolate and top with blueberries.

Recipe Notes

Always chill your coconut milk in the refrigerator overnight, being sure not to shake or tip the can to encourage separation of the cream and liquid.


Related Posts

Coconut mini cheesecakes

Coconut mini cheesecakes

  Print Coconut mini cheesecakes Servings 7 Ingredients Crust 60 g almonds roasted 20 g coconut flour 70 g dates previously soaked for min 1 hour 1 tablespoon cacao powder 1 tablespoon coconut oil Coconut filling 100 g cashews previously soaked for minimum 4 hours […]

One bowl chocolate cake with chocolate-coconut cream frosting

One bowl chocolate cake with chocolate-coconut cream frosting

  Print One bowl chocolate cake with chocolate-coconut cream frosting Ingredients Chocolate cake 100 g toasted almonds ground 50 g white rice flour 50 g rolled oats ground 20 g teff flour 70 g coconut sugar 50 g cacao powder 10 g ground chia seeds […]



2 thoughts on “Stracciatella, maqui berry, and white chocolate cheesecake”

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.