Raw Chocolate Almond Cheesecake

Most of you who follow my blog and know me in real life, know I'm huge on all natural products. I don't like to use products with weird additives or artificial ingredients. So, getting the opportunity to create some delicious vegan cheesecake using their products with all unprocessed ingredients was like a dream come true. I was like a little kid when the products arrived. A vegan cheesecake was the only thing I could think about. Dairy-free and oil-free, of course.

Today's dessert is highlighting their original chocolate almond butter. It only has 3 ingredients: raw almonds, cocoa nibs and coconut sugar. I immediately opened it and tasted it....so delicious and so pure. I was immediately inspired to create a recipe that highlighted it.

So, to make it a raw healthy dessert, I decided to make a vegan chocolate almond cheesecake with a gluten-free crust. I added some almonds to my cheesecake base to further bring out some almond flavor. To keep the ingredient list low, I repeat the sliced almonds and agave in the crust, so no need for any additional ingredients. By topping it with cocoa nibs and more almonds, it makes the perfect dessert for you guys that love chocolate and almond.
It's super easy to make. Prepare the chocolate crust. Then just add all the filling ingredients to your blender. Decorate and freeze, that's it! No need to fool with eggs or heating up the oven like a typical cheesecake.

I added almonds and cocoa nibs to decorate the top, but feel free to use shaved chocolate, chocolate chips or leave it plain! Yum. If you are however in the mood for full-on chocolate, then you must try my Raw Vegan Luscious Chocolate Cheesecake. It is to-die-for.

Be sure to leave me feedback below after you make this Raw Vegan Chocolate Almond Cheesecake! I love hearing it!

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
• pinch fine sea salt
• Please note that weight measurements are also listed for accuracy in the result. Also, if you do not have the Dastony chocolate almond butter, you can just melt some chocolate chips mixed with some almond butter. Just make sure it is a thick consistency and then swirl that into the cheesecake.

INSTRUCTIONS

1. Chocolate crust
2. 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.
3. ...........................................

for full recipes please see : thevegan8.com

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