04 February 2011

No Meat Zone Recipes: Raw Chocolate Chili Cheesecake

VEGAN

I hope this cheesecake helps to heat things up for you this Valentine's Day!

Raw Chocolate Chili Cheesecake

Crust:
  • 1 cup raw almonds
  • 1/2 cup raw pecans
  • 1/2 cup chopped dates, soaked for 10 minutes
  • 3 tbsp cocao powder
  • 1/2 tsp sea salt
1. In a food processor, process the almonds and pecans to a coarse meal. Add the dates, cocao powder and salt and process to combine. The mixture should hold together when pressed between two fingers. If it seems too dry, add a tablespoon of water.

2. Reserve about 1/3 cup for the cake topping and press the remainder of the crust into the bottom of a 6-inch springfrom pan and set aside.

Chocolate fudge filling:
  • 3/4 cup cocao powder
  • 1/2 cup raw agave nectar
  • 1/2 tsp ground cinnamon
  • 2 tbsp coconut oil, melted
1. In a food processor, blend together all ingredients, except the coconut oil, until smooth. You may need to scrap down the sides of the mixing bowl a few times.

2. Finally, add the coconut oil and blend just to combine. Spoon the mixture on top of the crust and smooth out with the back of a spoon. Place the pan in the freezer for at least 30 minutes to set.

Spicy nut filling:
  • 2 cups raw macadamia nuts or cashews, soaked overnight
  • 1/2 cup raw agave nectar
  • 1 tbsp ground cinnamon
  • 1 tsp ancho chili powder
  • 1/4 tsp chipotle powder
  • 1/4 tsp cayenne pepper
  • 1/2 cup coconut butter, softened
  • 1/4 cup water
1. In a food processor, procesi the nuts and agave nectar. Add the remainder of the ingredients and blend until smooth. You may need to scrap down the sides of the mixing bowl a few times. (See note below if you would like to make the heart-shaped garnish before proceeding to the next step.)

2. Spoon the mixture on top of the chocolate filling and smooth out with the back of a spoon. Sprinkle the top with the remaining crumbled crust mixture and press it down gently so it sticks to the filling. Set the pan in the freezer for at least 2 hours to set. Store in the freezer until ready to eat and allow the cake to sit at room temperature for about 20 minutes before cutting and serving.

Note: At this point, take a few spoonfuls of this mixture and spread a thin layer onto a dehydrator teflex sheet. Dehydrate at 110 degrees for about 12 hours. Use a heart-shaped cookie cutter to make imprints in the mixture and continue to dehydrate for another 24 hours, or until dry and slightly crisp.


Nicole Axworthy | @aDashofVegan
Nicole is a writer, editor, wife, and mother of two adorable rescue cats, Leola and Eli. She loves animals too much to eat them, and she's discovered that teaching others through food is a very effective vegan outreach tool. On her blog, A Dash of Compassion, Nicole aims to spread a positive message about healthy eating while celebrating all things sweet.

Photo credit: Nicole

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