Now this Raw Chocolate Chocolate Cheesecake is amazing!! I can’t take any credit for this beauty of a creation – it all goes to Olga Jackson from her book Olga’s Vegan Feast!

Full of nutrients, rich and decadent – this is your perfect party piece… make it in advance, take it a long and remove from the freezer about 20 minutes before you want to eat it… just enough time to decorate the top!!

It goes down a treat – just don’t think you need a big portion – this cakes easily serves 6 people… or you can save some for the next day!

Ingredients – Raw Chocolate Cheesecake
Serves 4-6

Base:
1 cup sunflower seeds
½ cup cashews
1 cup dates
2 tbsp water
1 tbsp melted coconut oil
Pinch of salt

Topping:
2 cups cashew nuts soaked fo at least 4 hours in water
½ cup cacao powder
½ cup of dates, soaking in hot water that just covers them
¼ cup coconut sugar or honey
1 cup of melted cacao paste
1 tbsp vanilla extract

To make the Base:
In a food processor with a S blade on, add the sunflower seeds and cashews and process until they look like flour.

Add all the rest of the ingredients and
process again, this time until the mixture forms a dough.

Remove from the processor and press the
dough into a silicon mould, it should be about 1 com thick.  Place in the freezer for 1 hour.

To make the Topping:
Rinse the cashew nuts and place in the blender.   Add cacao powder, coconut sugar/honey and the dates with about ½ of their soaking water.  Blend together until smooth and creamy, adding more water if necessary.

With the blender still on, slowly pour in the melted cacao paste.  Once complete, pour this mixture over your base and take back to the freezer to set.
Remove the cheesecake about ½ an hour before you want to serve it.

For this recipe and many more of Olga’s super tasty creations, you can get a copy of her book from her directly – email Olga on:  olgalikeitraw@gmail.com

Or better still – come and see her in the kitchen at one of next year’s retreats in Glastonbury!  Click here for details!