Raw Chocolate Almond Cheesecake #diet #cheesecake #almond #chocolate #easy

I have 2 energizing things to impart to you today! To begin with, I was totally respected and excited when I was reached by Rawguru and Raw Food Recipes to make a few plans including their Rawmio and Dastony items. Crude Food Recipes is an enormous site with the best wellspring of veggie lover, vegan and crude plans and is genuinely a wonderful site, that I'm excited to be a piece of.

A large portion of you who follow my blog and know me, all things considered, know I'm immense on every single regular item. I don't care to utilize items with peculiar added substances or fake fixings. Along these lines, getting the chance to make some tasty vegetarian cheesecake utilizing their items with every single natural fixing resembled a fantasy work out as expected. I resembled a little child when the items showed up. A veggie lover cheesecake was the main thing I could consider. Without dairy and sans oil, obviously.

The present treat is featuring their unique chocolate almond spread. It just has 3 fixings: crude almonds, cocoa nibs and coconut sugar. I quickly opened it and tasted it… .so tasty thus unadulterated. I was promptly motivated to make a formula that featured it.

Also try our recipe : Cucumber & Sesame Noodle Salad #salad #diet #recipes #food #paleo

Ingredients :

Filling

2 heaping cups raw whole cashews 10 oz, 280g
1/4 cup sliced almonds or 2 heaping tablespoons almond butter
1/4 cup lemon juice
1/2 cup raw agave nectar or maple syrup, 120 mL
1 tablespoon vanilla extract
1/4 teaspoon sea salt
1 cup water 236 mL
For the swirl: 6 oz jar Rawmio Chocolate Almond Butter a 1/2 cup mixed with 3 tablespoons water (or you can eliminate or use another chocolate spread

Chocolate crust

3 heaping cups sliced almonds not whole (11 oz, 310 g)
3 tablespoons raw cacao 18 g
4 1/2 tablespoons raw agave nectar

Instructions :

Chocolate crust

Add almonds and cacao to a food processor and pulse into fine crumbs. Add the agave and pulse again until mixture clumps together and holds it's shape when pressed together between your fingers. Take an 8x8 square pan, spray with nonstick spray and line with plastic wrap hanging over the sides for easy removal later. The spray helps the plastic wrap from moving. Press the mixture evenly around with your fingers, not forgetting about the corners. You can add a little cacao powder to your fingers to help it not stick.

Filling

If you do not have a high powered blender such as a Vitamix or Blendtec, simply soak the cashews for 5 hours in a bowl covered with room temperature water. Drain, rinse and then proceed with the recipe.
Add all filling ingredients (except the chocolate almond butter) to a high powered blender and blend until smooth and creamy, a couple of minutes.
Pour over the prepared crust.
Mix the chocolate almond butter with 3 tablespoons water until smooth. Drop spoonfuls all over the cheesecake and pull with a knife to make swirls. Do not overdo it or you will lose the swirl effect.
If desired, add almonds, cocoa nibs, shaved chocolate or chocolate chips on top. Note: cocoa nibs aren't very sweet, so taste them before placing them as a topping, to make sure you want to use them. Place in the freezer for several hours or overnight until firm. Let sit at room temperature about 10-15 minutes before trying to remove the cheesecake with the plastic wrap. You should be able to pull it out with the plastic wrap after it has sat out a bit. Then slice and serve. Cover with foil and return to the freezer to keep it firm.

Source : bit.ly/2wFytOR