Raw Chocolate Cheese Cakes with Mint Ganache

 

 

Looks like the real thing doesn’t it!? This is what I will be making my family on Christmas eve since I am in charge of cooking this years feast. Mmmmm Cheeeeeesecake dessert. Happy Holidays!

 

Crust

2 cups Pecans
4 Dates, fresh or soaked
2 Tbsp Cacao
Pinch of quality salt

Cheesecake

4 cups Cashews, soaked
1 cup Agave
1 cup raw Cocoa Butter (or coconut oil)
1 cup  Water
1 tsp Vanilla

Ganache
1/2 cup Cacao
1/2 cup raw Cocoa Butter (or coconut oil)
1/4 cup agave
1/4 tsp mint extract

 

Crust

Process pecans in food processor, then add dates, cacao, and salt.  Spread on pie plate, and press with your fingers. Place in the freezer to set.

Cheesecake

Melt cocoa butter or oil. Pour it, along with agave, 1/2 c water, and cashews into blender. Slowly add more water if needed. Do not let mixture get hot while blending! Pour cake mix into pie crust and set in the freezer.

Ganache

 Melt cocoa butter or oil in a double boiler, or in the dehydrator. Mix it, along with cacao, agave and mint, in a warm bowl. Pour evenly over cheesecake – it will set very quickly so you won’t really have time to spread it.

 

 

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