Raw Chocolate Swirl Cheesecake

OMG!! This is sooooo good, you won’t believe it’s raw!!!!

Chocolate Swirl Cheesecake

Crust

1 cup almonds (dry)

3/4 cups pecans (dry)

6 dates

1 – 2 tsp vanilla

pinch sea salt

Put all together in a food processor and blend till still chunky yet will stick together. Put into a spring form pan or glass oblong dish.  Spread out evenly and press down, I used the back of a spatula.  Press firm but not too hard.

Filling

3 cups raw cashews (soaked at least approx 4 hours if you are using whole, if pieces you can soak less time)

squeeze 1/2 lemon

3/4 cup honey

2 tbsp lecithin

2 tsp vanilla

1/2 cup coconut oil

1/4 cup cacao butter melted down

Put all together in a Vitamix or blender.  I recommend if using a blender to put all ingredients together in a bowl, mix up then put 1/3 of the mixture in the blender at a time and blend till smooth (if you use all of it at once it may be too much on a blender).  When the mixture is smooth pour on top of crust.

Now with the last 1/3 of the mixture, add 3 – 4 tbsp of cacao powder and blend up until smooth, then pour on top of the white mixture in the middle. With a chopstick or something similar , insert it in the mixture and begin to move it around to make a swirl.   It is important to know when to stop, but practice will get you better at it.

Put into freezer for a couple of hours and then it can hold in fridge if you prefer.  I found that it was better in the freezer as it was almost tasted like an ice cream cake and in the fridge it was a bit soft.  If you would like to keep it in the fridge instead that is fine but it will be softer, you can also increase the cacao butter to 1/2 cup and the coconut oil decrease to 1/4 cup and then it will hold in the fridge better.  Either way, it is yummy!!!

Enjoy!

JB