Deep dish dreamy creamy white chocolate truffle cheesecake…raw, grain free and dairy free…all kinds of indulgent, luscious to the last bite.
Raw desserts used to be a weekly occurrence. I went through a phase of making one each and every week for a couple of months straight. Some were good, some were awesome but most of them weren’t truly raw. I was a fan of using agar flakes in order to achieve a desirable consistency with less of the fat content.
I was missing out!!! I have discovered the joys of the raw cashew cream…or should I say I’ve discovered the wonders of a high speed blender and the dreamy consistency of cashew cream unlike previous food processor attempts which were decidedly grainy in hindsight.
Luckily I can pop down to work and use one of their Blendtec’s on occasion…though if I win the lotto it will be my first major purchase! Enough blender talk…let’s eat talk cheesecake!
After three attempts, the first in a food processor, second with too much cacao butter, I finally created a creamy dreamy though not at all messy or likely to melt in an instant white chocolate vanilla cheesecake. Fresh vanilla pods are a must both for flavour and aesthetics… I just love the little dots of vanilla seed laced throughout that deep cashew filling.
A chocolate base and drizzle for a little extra indulgence and because you really can never have enough chocolate…at least I can’t! The chocolate aspect isn’t at all overpowering..the vanilla shines through beautifully letting the former just act as a wonderful complimentary bonus providing structure and but hint of a chocolate fix.
It had quite a fair few tasters…all who gave the two thumbs up. I think I would have been happy enough to share it with the world without their go ahead but it’s nice to have a little extra reassurance beyond my own taste buds!
You can leave the chocolate drizzle off the top if you fancy, perhaps serving it with the cheesecake before the lucky recipient digs in. Crisp cold chocolate or a warm melting drizzle…I’ll take it with a bit of both! A few pecan nuts sprinkled on top, coarsely chopped, the odd one whole, finish it off perfectly if I do say so myself.
What’s your favourite flavour cheesecake (dairy free or otherwise!) ?
*Base adapted from The Healthy Foodie – that lady is genius!
White Chocolate Vanilla Truffle Cheesecake
Prep Time: 30 minutes + 4 hours to set
Keywords: blender raw gluten-free grain free paleo low-sodium soy-free vegan vegetarian almond milk cacao butter cashew nuts walnuts
Ingredients (8 – 10 servings)
- 50g (1/2 cup) walnuts
- 50g (1/2 cup) pecans
- 40g (1/2 cup) shredded coconut
- 2 tbsp (15g) coconut flour
- 30g (1/4 cup) raw cacao powder
- 90g (1/2 cup) Medjool dates
- 2 tbsp (28g) coconut oil melted
- 2 cups (240g) raw cashews soaked for 8 -12 hours (drained and rinsed)
- 1/2 cup (125ml) unsweetened almond milk
- 1/3 cup (80ml) raw honey (maple syrup or coconut nectar for vegan option)
- 1/4 cup (55g) coconut oil melted
- 1/4 cup (55g) raw cacao butter melted
- Seeds from 2 whole vanilla pods
- 1/4 cup (55g) raw cacao butter melted
- 1/4 cup (30g) raw cacao powder
- 2 tbsp raw honey (maple syrup or coconut nectar for vegan option)
- Chopped Pecan Nuts to garnish (optional)
For the Base
Blend dates to a smooth paste in your food processor.
Remove and process walnuts and pecans to a coarse meal.
Combine nuts, coconut flour, cocoa, coconut flour and date paste to form a soft crumb.
Add in melted coconut oil and process until well incorporated.
Press mixture into a lined 8 inch loose bottom round cake tin; evenly along the base and up around the sides. It doesn’t matter it it doesn’t come all the way up, it actually looks better if it’s a bit uneven!
For the Filling
Blend cashews and almond milk to a smooth paste in a high speed blender. A food processor will result in a fine grainy texture. It works but you won’t have the same creamy dreamy result!
Add in all other ingredients and blend to combine.
Pour in to prepared base and place in the fridge to set for four hours or ideally overnight.
For the Drizzle
Whisk together melted cacao butter with cacao powder and honey. Chill for 5 minutes before drizzling over the cheesecake. Return to the fridge for half an hour to set before slicing.
Store in the fridge for up to one week or in the freezer for up to one month.