How to make Naomi’s raw chocolate cheesecake, taken from the exciting new charity cookbook From Bedar’s Kitchen, that is softly raising awareness around mental health in support of Beder.
Recipe: Raw Chocolate Cheesecake
Recipes like this have changed my relationship with chocolate and I have also transformed the attitudes of many others with my raw chocolate treats; they can be life changing!
Serves 8-10 people
Ingredients
For the base
- 140g almonds
- 40g oats
- 2 tbsp raw cacao powder
- Pinch of salt
- 12 pitted Medjool dates (200g)
- ¼ tsp vanilla powder or essence
For the filling
- 120ml coconut milk, chilled for about 4 hours
- 2 large ripe avocados
- 60ml maple syrup
- 20g raw cacao powder
- ½ tsp vanilla powder or essence
- Pinch of salt
For the chocolate sauce
- 2 tbsp raw cacao powder
- 2 tbsp melted coconut oil
- Pinch of salt
Method
For the base
- Grease a 20cm loose-bottomed cake tin with a little bit of coconut oil.
- If you are using a silicone mould of the same size, there’s no need to grease it.
- Put the almonds, oats, cacao powder and salt into a food processor. Blend until the nuts and oats have broken down. Add the dates and vanilla then blend again until the dates have broken down and you have a sticky mixture.
- Transfer just over half of this mixture to your cake tin and press down firmly with the back of a spoon or your fingertips to create the base.
- Spoon the remaining mixture around the edges of the tin and use your fingers to press upwards from the base, creating sides about 2.5cm in depth from the base.
- Use a spoon to neaten the top of the crust.
For the filling
- Make sure your coconut milk has been in the fridge for about 4 hours so it solidifies. Halve and destone the avocado, scoop out the flesh and put it into the food processor with all the other ingredients.
- Blend until completely smooth and creamy, then spoon the filling into the base.
For the chocolate sauce
- In a small bowl, mix the ingredients together until fully combined then drizzle the chocolate sauce on top of your cheesecake.
- Finish by decorating it with chopped nuts, dried fruit, edible flowers, cacao nibs or anything else delicious, colourful and edible you can find in your cupboards!
- Pop the decorated cheesecake into the freezer and leave it to set for about 2 hours, or 3 hours in the fridge, and it should be ready to eat. You can either keep this stored in the freezer for up to 3 months (it will need a little bit of defrosting before eating) or in the fridge for up to 5 days. If you used a silicone mould, you will need to completely freeze the cheesecake to remove it from the mould cleanly.
MORE RECIPES:
Alex Dilling’s Mackerel Escabeche / Spiced Pumpkin Cupcakes from Peggy Porschen
The post Recipe: Naomi Buff’s Raw Chocolate Cheesecake appeared first on Country and Town House.
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