DOUBLE CHOCOLATE HALLOWEEN "CHEESECAKE"

INGREDIENTS

BASE

  • 10 medjoul dates
  • 1 cup | 100 gr. rolled oats (choose gluten free if intolerant)
  • 1/2 cup | 50 gr. nuts (we used cashews)
  • 1/2 cup | 50 gr. desiccated coconut
  • 1 tbsp food grade activated charcoal powder
  • 2 tbsp raw cacao powder
  • 2 tbsp rice malt syrup
  • pinch of fine himalayan salt

WHITE CHOCOLATE LAYER

  • 1 3/4 cups | 225 gr. raw cashews, soaked overnight (or for a minimum of 4 hours)
  • 1/3 cup | 80 ml. rice malt syrup
  • 2 tbsp coconut oil
  • 1/4 cup | 60 ml. raw cacao butter (melted, but not hot)
  • 2 tbsp lemon juice
  • 1/2 cup | 125 ml. plant-based milk
  • 1 tsp vanilla extract

CHOCOLATE CHARCOAL LAYER

  • 1 3/4 cups | 225 gr. raw cashews, soaked overnight (or for a minimum of 4 hours)
  • 1/3 cup | 80 ml. rice malt syrup
  • 1/4 cup | 60 ml. coconut oil (melted, but not hot)
  • 2 tbsp lemon juice
  • 1/2 cup | 125 ml. plant-based milk
  • 1/4 cup | 20 gr. raw cacao powder
  • 3 tbsp food grade activated charcoal powder
  • 1/8 tsp fine himalayan salt
DOUBLE CHOCOLATE HALLOWEEN "CHEESECAKE" #halloweenrecipes


INSTRUCTIONS

BASE

  1. Add all the ingredients except for the dates to your food processor or high speed blender and process for about 30 seconds or until they turn into a fine meal.
  2. With the motor running, add the pitted dates one by one until they're perfectly combined and the meal turns sticky.
  3. Line a cheesecake pan (we used a round 25cm springform pan) with with parchment paper.
  4. Full instructions visit @cocooncooks

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