CHP Magazines CHP Magazines Spring 2019 #16 | Page 54

Loving Earth
Chocolate Fudge Cheesecake
Serves 8
Ingredients:
• Base
• 1 cup Almonds
• 1 cup Coconut Flakes
• 1 cup Medjool Dates, pitted
• Filling
• 3 cups raw Cashews, soaked for 3-6 hours &
drained
• ¾ cup Almond milk
• ¾ cup Maple Syrup
• ½ cup Cacao Powder
• 2 tsp Vanilla Bean Paste
• 1/3 cup Water
• 2/3 melted Coconut Oil
• Chocolate Raw Fudge Balls
• ½ cup Coconut Flour
• 1 cup Almonds
• 3 tbs Cacao Powder
• 1 cup Medjool Dates, pitted
• Water, if needed
• Toppings
• Loving Earth Chocolate of choice
• Freeze Dried Berries
54 Complete Health
Method:
1. To make the base, blend the almonds and coconut
into a fine meal in a food processor. Add the dates
and blend until it sticks together to form a dough.
Press into a lined cake tin and freeze.
2. To make the filling simply blend the cashews, almond
base, maple, cacao, vanilla and water until smooth
and creamy. Add the melted coconut oil last last
and blend until smooth. A high powered blender is
best. Pour over the base & freeze the whole cake
overnight.
3. To make the raw balls, blend the coconut flour,
almonds and cacao powder in a food processor until
a fine meal forms. Add the dates and blend again
until it sticks together to form a dough. Add water id
necessary.
4. Decorate the cake however you wish! I added melted
chocolate, freeze dried raspberries and edible flower
petals.
5. Allow the cake to defrost for 10-15 minutes before
slicing. Keep it stored in the freezer and defrost any
slices as you wish.