I’m so excited that I’ve discovered cheesecake that I can eat! I think I’ve made five versions in the past two weeks. My family and I have thoroughly enjoyed all the taste testing and I’ve got to admit, there are more cashews soaking this minute for my next version.
No, this version isn’t SCD legal, I’ll post one that is tomorrow, I promise. (Get your 3 cups of raw cashew soaking now!) But due to popular demand, here is my new Chocolate Bavarian Cheesecake. You’ve got to try this one; it’s so quick, easy and DIVINE!
Don’t be confused, I’ve given you two options for the base and options for whether you want one large or lots of mini cheesecakes. Enjoy!
Chocolate Bavarian Cheesecake
For the base:
¼ cup coconut oil (melted)
2 cups nuts
For the middle:
2+1/2 cups raw cashews (soaked in water for 6 or more hours)
½ cup honey
¼ cup coconut oil
¼ cup cacao powder
½ cup coconut milk
½ cup orange juice
For the top:
1 can coconut cream (chilled in fridge overnight)
Cacao nibs to decorate
For the base:
Grind the chocolate cookies in a food processor until fine. Add the melted coconut oil and process until mixture sticks together. Add another tablespoon of coconut oil if you need to.
Press the crumbs into the base of a 21cm springform tin. If you don’t have a springform tin, just line your tin with plastic wrap or baking paper so you can remove it easily.
If you can’t be bothered making the cookies (or didn’t have any in the freezer like I did), just process 2 cups of nuts in a food processor until finely chopped. (Any combination of nuts works well. I’ve tried just macadamias and it is beautiful and also a combination of cashews, macadamias, hazelnuts, walnuts and brazil nuts)
When your nuts are finely chopped, drain the soaked dates, getting out as much water as you can. Then add them to the food processor and process until it makes a sticky dough.
Next, scoop the date & nut mixture into your pan. Put small plastic freezer bags onto your hands and use your fingers to spread the mixture evenly into the pan. (No sticky fingers!)
For the filling:
- Drain the cashews well. Put all of the filling ingredients into a high speed blender or processor and process until smooth. I have a new Froothie blender that is amazing! I compared it to the Vita Mix and it’s cheaper and more powerful. You know I love a bargain. Anyway, I’m really happy with it and it makes amazing cheesecake filling!
- You will need to use the tamper if you have one and regularly scrape down the sides to make sure all the ingredients are blended together. Keep processing until it is super smooth. Lots of taste testing needed for this step!
- Once the mixture is smooth, scrape it all into your pan, on top of the base mixture. Spread it out with a spatula.
- Cover with plastic wrap, then put into the freezer for at least 6 hours to set.
- When ready to serve, take it from the freezer and defrost for around 30 minutes to soften slightly before cutting. (15 mins for minis.)
- While it’s defrosting, beat the cream that rises to the top of the coconut cream after it’s been refrigerated. Use electric beaters and add some honey to taste if you like.
- Spread or pipe the cream over the top of your cheesecake and decorate with cacao nibs.
I thought adding the orange juice would make this a jaffa tasting cheesecake. Strangely, it didn’t, you can’t taste the orange juice at all, but it did give it a little something. If you don’t have any OJ, sub with another juice or add more coconut milk. If you wanted to make this a Jaffa Cheesecake, adding some orange zest might help. I may have to try this!
Anyway, I hope you’ll give this a try! It is quick and easy and SO impressive. All of my taste testers couldn’t believe it wasn’t made with dairy and nobody would guess it was made with cashews.
Is my diet restrictive? Not when I can eat cheesecake!
(Huh! I think I could make that into an encouraging quote to put on Facebook! LOL)
Have you come and said Hi on Facebook? :)