Coconut Caramel Fudge - Raw Cheesecake Recipe

 Posting thi s raw cheesecake recipe has for sure got me in a few fits of giggles. This recipe is the most intense, rich, sweet and techn...

 Posting this raw cheesecake recipe has for sure got me in a few fits of giggles. This recipe is the most intense, rich, sweet and technical recipe I have made to date. It took a few hours and a bit of pateince but Oh My Lord was it worth it ...?

YES!!!! ( I'm munching on a piece of the raw cheesecake as we type and I just can't get enough.

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Let's address a few things that are going to come up once you check out the ingredients. Firstly this is a raw cheesecake recipe. This means no hidden nasties like sugar, lactose, gluten or wheat/ Nothing processed, cooked or modified. It's just nature pressed, rubbed, mixed and blended. Full of nutirinets and no allergens ( unless you are allergic to nuts!)



Secondly, YES it's healthy but this doesn't mean it's low in calories! A lot of my raw recipes are very high in calories as they are treats and therefore should only be consumed as raw recipe treats..have a little and your fine...eat the whole thing and you may need bust out a few ab crunches.

The good thing is though that you can rest assured that when eaten in moderation it is a healthy and safe way to have a treat without stomach aches and other such issues.

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mmm...raw cheesecake recipes!!
Scroll down for the recipe




raw cheesecake recipes caramel coconut fudge

raw cheesecake recipes


 Raw Cheesecake Recipes
Caramel Coconut Fudge



raw cheesecake recipes


Base                                                                                           
1 cup of cashews ground
200g of crushed hazelnuts ( or almonds )
1/4 cup of cacao powder
1 cup of shredded dried coconut
1/2 cup of dates - pre soaked
1/4 cup of coconut oil
1/4 cup of honey
pinch of salt
Combine crushed nuts with salt, coconut and cacao powder. Place aside. Blend dates, honey and coconut oil until a smooth paste forms. Scoop into the nuts mix and run into the nuts like you would a crumble. It should stick together when pressed. Press into your cake tin ( mine is 8inch) and carefully press around until you form the edges. Place in the freezer over night.

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Chocolate Fudge
500g of dates soaked overnight with 1 tbsp vanilla in water in room temp( just enough water to cover)
3/4 cup of melted coconut oil
1/2 cup of honey
1 tbsp vanilla
pinch of salt
1.5 cup of cacao powder
Drain off most of fluid from jar of dates. Combine all ingredients puree in the blender until smooth and glossy- place aside in room temp for now


Caramel Coconut
2 cups of dates soaked for 2 hours and drained
1/3 cup of melted coconut oil
1/2 cup of honey
1 tbsp. vanilla
1 cup of shredded dried coconut
salt to taste
Combine all ingredients except coconut in blender until really thick and caramel like. Now fold in coconut by hand and place aside in room temp for now

Vanilla Coconut Cheesecake layer
3 cups of soaked cashews ( soak over night in water at room temperature )
3/4 cup of melted cacao butter
1 cup of almond milk
3/4 cup of honey
1/4 cup of soaked dates
pinch of salt
2 tbsp. vanilla
1/2 cup of shredded dried coconut
Combine all ingredients except for the cacao butter. Blend until super smooth and glossy. Now add the cacao butter and keep blending. It should have a smooth , warm and creamy consistency. If it is lupy then something was to cold and your cacao butter may have hardened. Best of place the mixture in a bowl and place in another bowl of hot water to help warm the mixture a little.
Once it's ready we are almost ready to make the cake!


Instructions to make the raw cheesecake recipe

Pour half of the cheesecake mix into the base as pictured above and then place in the freezer until it's firm to touch- approx 3 hours.
Now remove and spoon over half of the chocolate fudge. Now straight away pour over the rest of the vanilla cheesecake mix and place back in the freezer until firm to touch- again about four hours until firm. 
Remove from the freezer and spread over the caramel coconut layer evenly. Now straight away finally pour over the final chocolate fudge layer. You can dress with coconut and place in the freezer over night to firm up.

Cut, serve ...Enjoy your raw cheesecake recipe!

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6 comments

  1. wow this looks amazing!! I think i will have to try making it for a special occassion!

    ReplyDelete
    Replies
    1. Please do! It's one of the best creations I have ever made Natalie :)!! Let me know if you have any questions during the process xx

      Delete
  2. Honey isn't vegan -_-

    ReplyDelete
    Replies
    1. LOL, if you're vegan, use agave if you wish ;)

      Delete
  3. Far out that looks so awesome! Yum!

    ReplyDelete