Tuesday, March 16, 2010

Raw Chocolate Chip Swirl Cheesecake

Ohhhhhh yessss!! I'm pretty sure this cake is what God eats for dinner everyday. It really, truly, is not fair that you can't, like, lick the screen to know what I just got to enjoy. The picture does not do this incredible masterpiece any justice. You have to make this. I'm pretty much telling you to!
This is another one of Ani Phyo's recipes. I don't know how she creates all these amazing foods and still comes up with ideas for more, but she does. I slightly modified the recipe, but not enough to really change the way it would taste. I thought about adding coconut or cinammon or whatever, but I wanted to see how incredible it was on its own. Glad I did; this recipe needs no toying with.
I didn't give my almonds time to dry before using them for the crust, so my crust is very soft. Taste-wise, this is really not an issue, but I couldn't take it out of the pan for better pictures. If you want a firmer crust, let your almonds dry first before using. (I like it chewy, though.)
The chocolate sauce in this is very gooey & decadent, and does not freeze (another reason I couldn't very well remove the cake from the pan). This makes for a fudgier texture, and it takes less time to thaw. Plus, because it's not so firm, you can store the cake in the freezer and take a piece as you "need" it. Keeping it in the freezer as opposed to the fridge will allow for longer storage (though, um, you may not need it).
The cacao nibs add a yummy, crunchy "surprise" as you munch away. From the swirls, to the nibs, to the crust, this cake sings a song of heaven :) Enjoy!

1 1/2 cups almonds, dry
1/2 cup dates
1/4 tsp himalayan pink salt or sea salt

Chocolate Sauce:
1 cup cacao powder
1 cup agave nectar
2 tbs olive oil

3 cups cashews, soaked
juice from 6 lemons, about 3/4 cup
1/2 cup coconut oil
1/2 cup agave nectar
1/4 cup cacao nibs

Directions:1) In your food processor, chop almonds with sea salt until fine. Add dates and process until combined.
2) Press crust into the bottom of a cake pan and set aside.
3) Combine ingredients for chocolate sauce in a small blender (or your food processor). Set aside.
4) Combine ingredients for filling in a blender, and blend until smooth.
5) Pour half the filling on top of the crust. Pour half the chocolate sauce on top, and swirl it in with a knife. Top with all of the cacao nibs.
6) Pour the rest of the filling on top, and then the rest of the chocolate sauce. Swirl it with a knife. Place in freezer for a few hours to firm.

From start to finish, this took me an hour (including dishes & putting ingredients away). Perfect! :)

1 comment:

Jessica said...

yummmm this sounds soo delish!! Too bad I didn't see it before today, it would have been a good add to my blog post today!!

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