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Nutty raw chocolate 'cheesecake'

If you're not doing dairy for Shavuot this delicious cake is ideal.

    This is a tasty, dairy-free alternative to cheesecake. If the chocolate spread is parev, it’s also vegan. Just remember to allow at least 5 hours or overnight to soak the cashew nuts and further time for freezing the finished cake.

     

    Serves: 10 – 12

     

    Ingredients

    For the filling:

    280g raw whole cashew nuts
    50g slithered almonds
    Juice of 1 lemon
    50g agave nectar or maple syrup
    1 tbsp vanilla extract
    ¼ tsp sea salt
    150g chocolate spread mixed with 3 tbsp water.
    50g almond butter/ peanut butter

    For the base
    300g slivered almonds
    3 tbsp raw cacao cocoa powder
    100ml agave nectar

    Garnish:
    2 -3 tbsp cacao nibs

     

    • Method
      For the chocolate base:
    • Pulse the almonds and cacao in a food processor until they are fine crumbs.
    • Add the agave and pulse again until mixture clumps together and holds its shape when pressed together between your fingers.
    • Line a 23 cm x 23 cm square baking tin with cling film — allow it to hang over the sides for easy removal. Spray a little oil on the dish base first — this makes the cling film stick!
    • Press the mixture evenly around with your fingers.
      For the filling:
    • Soak the cashews for 5 hours in a bowl covered with room temperature water. Drain, rinse and then proceed with the recipe.
    • Add soaked cashews, slivered almonds, lemon juice, agave nectar, vanilla extract and salt to a food processor and blend until smooth and creamy — a couple of minutes.
    • Pour over the prepared base.
    • Mix the chocolate and almond butter with 3 tablespoons water until smooth.
    • Spoon blobs over the cake and pull with a knife to make swirls. Do not overdo it or you will lose the swirl effect.
    • If desired, scatter with almonds, cocoa nibs, shaved chocolate or chocolate chips. Freeze for several hours or overnight until firm.
    • Remove the cake from the freezer 10-15 minutes before serving, so you can remove it from the tin. Serve in squares.
    • Cover any unused cake with foil and store in the freezer.

     

    www.jewishcookery.com

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