Dessert · Uncategorized

saying ciao with chocolate.

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I’ve hung up my knives for the year and I’m going home for Christmas. This moment has been a long time coming – 3 years to be precise. I’m going to dedicate some seriously overdue love and attention to family and friends, which means my beloved food journal is going to take a back seat for a few weeks.
No doubt there will be some NZ food discoveries, and christmas creations, so I will be sure to document and save for later sharing, but until then I leave you with this decadent and highly delicious raw & healthy cheesecake.

Raw cacao & caramel double layer cheesecake with salted caramel drizzle and toasted walnuts

Crust
1 cup soaked almonds
1/2 cup soaked hazelnuts
1 cup soaked pitted dates
pinch of Himalayan salt

Caramel Cream/Cacao cream
1 1/2 cups raw cashews, soaked and rinsed
1 1/2 cups coconut cream
1/2 tsp vanilla extract
Juice of 1/2 lemon
3/4 cup coconut oil
6 pitted dates, soaked and rinsed
1/2 cup organic maple syrup
1 tbs almond butter
1/2 cup raw cacao powder

Chocolate topping
1/2 cup cacao butter (1/2 cup when melted)
1/2 cup cacao powder
1/2 cup maple syrup

Salted caramel drizzle
1/2 cup cacao butter (1/2 cup when melted)
3/4 tsp cacao powder
1/4 cup maple syrup

To serve
1/4 cup toasted hazelnuts
Chocolate shards – *note.

 

Blend all crust ingredients until combined. You can blend longer for a fine base, or as I did, blend less for a nutty crunchy base.
Press into a pre- greased spring-form tin and refrigerate.

For the two creme fillings, blend all ingredients except for the cacao, until super smooth and divide in two.
Add the cacao to one of the mixtures and put aside.
Top your base with the caramel filling and freeze for an hour.
Remove from the freezer and add the cacao mixture. Freeze for two hours.
While the cake is freezing make the chocolate topping.
Melt all the ingredients, either over a a bain marie or in a microwave. Pour 3/4 of the mixture over the cheesecake and put back in freezer for a few hours before slicing.

For the salted caramel sauce, melt ingredients and put in a piping bag. You will need to let the mixture rest before using. You will be able to tell its ready by the colour. It should be a thicker consistency, and look creamy and caramel coloured.

Slice into your desired shape and drizzle with salted caramel sauce, top with toasted hazelnuts, and position chocolate shards. Keep refrigerated.

*Note: For the chocolate shards. Take the last of the chocolate mixture, pour over some grease proof paper, flatten with a pastry knife and refrigerate until hard.
Break into shards, and put back in fridge until ready for plating.

 

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