I'm receiving so many emails for the recipe ofmyOrganic Double Chocolate Cherry Cheesecake. Here it is (already!). It's so impressive (sure to please everyone) and easy to make. Enjoy as you enter chocolate ecstasy heaven...ohh-la-la!
Organic Double Chocolate Cherry Cheesecake Yield one 9-inch cake
Crust: 1 ¾ cups nuts (I used raw almonds) ½ cup raw cacao nibs 1/8 teaspoon Himalayan crystal salt ¾ teaspoon cherry extract 1 tablespoon raw chocolate powder ¾ cup raisins
Filling: 3 cups cashews, soaked 1-2 hours, drained 1/3 cup raw agave 6 dates, pitted ½ cup fresh lemon juice ¼ cup water 2 teaspoons cherry extract 1 cup coconut oil ¾ cup raw chocolate powder
Coulis: 1 bag frozen berries (cherries would be optimal but any will do!) ¼ cup raw agave dash fresh lemon juice pinch cinnamon
Crust directions: Grind the nuts, cacao nibs and salt in a food processor, fitted with the “S” blade, until coarsely ground. Add the cherry extract and chocolate powder and pulse to thoroughly combine. Add the raisins and process until the mixture sticks together when gently pressed between your fingers. Press into the bottom of an 8 or 9-inch round spring form pan. Place in the freezer while you make the filling.
Filling directions: Using a food processor, fitted with the “S” blade, process the cashews, agave, dates, lemon juice, and water until it’s creamy. This could take 3-5 minutes. You might need to stop and scrape down the sides a couple of times. Add the cherry extract, coconut oil, and chocolate powder and process until creamy. Pour the filling into the spring form pan and freeze the cheesecake so it sets. Let thaw for up to an hour or more before eating.
Coulis directions: Blend all of the ingredients together.