Recipes​

RAW VEGAN WASABI VODKA CHOCOLATE CHEESECAKE WITH BLACK SESAME CRUST


Okay…the ingredients sound bizarre but you would never know! This is creamy, indulgent and moreish. Just the right amount of sweetness to temper the bitter dark chocolate notes. This has the added benefits of being Gluten, Dairy & Refined Sugar Free!


INGREDIENTS:


CRUST:

150g Cashews

20g Black Sesame Seeds

150g Medjool Dates, chopped

40ml Coconut Oil, Melted

1tsp Vanilla Extract


FILLING:

100g Dark Chocolate, melted

2 Avocados, peeled and roughly chopped

1tsp Vanilla Extract

100ml Coconut Oil, melted

2tbsp Wasabi Vodka (or any vodka mixed with ½ tsp wasabi paste)

4tbsp Brown Rice Syrup

3tbsp Cocoa Powder

½tsp Salt


METHOD:

For the crust, preheat oven 180C. Roast the cashews and sesame for 5-7 minutes until golden. Set aside to cool. Blend all the crust ingredients in a food processor until they combine. Press into 6 ring moulds and pop in the fridge to set. Meanwhile add the avocado to a high speed blender and process until smooth. Add the remaining filling ingredients and process to a smooth paste. Divide the paste between the 6 ring moulds on top of the crust. Set in the fridge for 4 hours or overnight. When ready quickly flash a blow torch around the sides of the moulds to loosen and turn out the cheesecakes. Dust with icing sugar and serve. These should be stored in the fridge until needed and will keep for 5 days refrigerated.

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