Chocolate Bavarian Cheesecake
For the base:
4 cups raw nuts
half cup melted coconut oil
0.5-1 tsp stevia drops
For the middle:
2+1/2 cups raw cashews (soaked in water for 6 or more hours)
1-2 tsp of Stevia
¼ cup coconut oil
¼ cup cacao powder
½ cup coconut milk
½ cup lemon juice
For the top:
1 can coconut cream (chilled in fridge overnight)
Cacao nibs to decorate
For the base:
Grind the nuts in a food processor until fine.
Add the melted coconut oil and process until mixture sticks together.
Add another tablespoon of coconut oil if you need to.
Press the crumbs into the base of a 21cm springform tin. If you don’t have a springform tin, just line your tin with plastic wrap or baking paper so you can remove it easily.
For the filling:
Drain the cashews well. Put all of the filling ingredients into a high speed blender or processor and process until smooth. I have a new blender …it’s the best in the world…see link below…it’s called Vitamix Professional Series 750
Keep processing until it is super smooth. Lots of taste testing needed for this step!
Once the mixture is smooth, scrape it all into your pan, on top of the base mixture.
Spread it out with a spatula.
Cover with plastic wrap, then put into the freezer for at least 6 hours to set.
When ready to serve, take it from the freezer and defrost for around 30 minutes to soften slightly before cutting. (15 mins for minis.)
While it’s defrosting, beat the cream that rises to the top of the coconut cream after it’s been refrigerated. Use electric beaters and add some honey to taste if you like.
Spread or pipe the cream over the top of your cheesecake and decorate with cacao nibs.
Watch out for the next dessert!
Give it as a Gift For The Most Incredibly Healthy 2018 TODAY!