Triple chocolate 'cheese'cake

No refined sugar, no dairy, no gluten - yep this is one of those raw, vegan desserts that's free of everything - except taste, of course.

In fact, despite its 'free-from' introduction, this is one of the most delicious desserts I've made.

It's also perfect for Easter, when you're after a chocolatey hit, but your pants are already feeling a little tight from the influx of choccy eggs and bunnies pre-easter.

This dessert doesn't take a lot of active time to prepare, but each layer does need to set. I often make this when I'm spending a day cleaning or pottering around home so I can quickly prepare each layer, then leave it to set in the freezer while I continue with my business.

Raw triple chocolate cheescake

Serves 16 | Prep time 20 mins | Freezing time 1 hour 30 mins

Ingredients

Base 2 cups almonds 1/2 cup raw cacao powder 1/4 cup desiccated coconut 2 tablespoons virgin coconut oil, melted 2 tablespoons pure maple syrup 12 medjool dates Chocolate filling 3 cups raw cashew nuts 1 teaspoon vanilla extract 1 cup coconut cream 1/4 cup cacao butter, melted 2 tablespoons virgin coconut oil, melted 1 tablespoon lemon juice 1/4 cup pure maple syrup 1 cup raw cacao powder Chocolate topping 3 tablespoons pure maple syrup 2 tablespoons virgin coconut oil, solid 2 tablespoons cacao butter, solid 1/4 cup raw cacao powder

Method

Combine all the ingredients for the cake base in a food processor and blend for four to five minutes, until sticky to the touch.

Press the mixture into the base of a 23cm diameter springform tin and ensure it’s even.

Cover the tin with clingfilm and freeze for half an hour.

Rinse the food processor, then add all the ingredients for the chocolate filling, but only half of the raw cacao powder.

Blend until smooth then add half of the mixture to the top of the base. Smooth the top, re-cover with cling film and return to the freezer for another 30 minutes.

Add the rest of the cacao powder to the remaining mix and blend until well combined.

Once the freezing time is up for the first layer, remove the tin from the freezer and add the second layer to the top. Return to the freezer for a final half hour.

Meanwhile, prepare the chocolate topping. Place all the ingredients into a medium sized saucepan over a low heat, and stir continuously until melted. Remove from the heat and stand to cool.

Once the freeze time is up, pour the chocolate sauce on top and spread quickly to cover the whole of the cake. This is important as it will start to set very fast!

Garnish with chocolate shavings or easter eggs and enjoy!

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