Macadamia Fudge Chocolate Cheesecake

Print this recipe!

Preparation time: 1hr
Setting time: 2-3 hours

GF, SF, DF,  VG, Great for Kids

I created this showstopper of a cheesecake for Neals Yard to launch their new Organic Cocoa Blend Powder to Rebalance, and wow is it a good one.

Decadent, indulgent but not heavy. Everything you want from a heavenly chocolate cheesecake that will feel like an act of love from start to finish. And with this powder designed to rebalance your body and mind while increasing relaxation…it is hard to find an excuse not to enjoy a slice or two!

Of course if you don’t have the Neals Yard Cocoa Powder on hand please go ahead and use regular Raw Cocoa Powder instead.

This showstopper is a winner if you’ve got friends coming round for lunch or if you just need to treat yourself and the family to something a little more special.

Enjoy my loves!

Nx

INGREDIENTS (Serves 6-8):

Base:

  • 70g Macadamia Nuts
  • 35g Brazil Nuts
  • 70g Cashew Nuts
  • 115g Desiccated Coconut
  • 200g Medjool Dates (pitted)
  • 1/4 Cup Rice Malt Syrup or Maple Syrup
  • 1/4 Tsp Sea Salt

Macadamia Cream Filling:

  • 420g Raw Macadamia Nuts (Soaked 1-24 hrs)
  • 50ml Almond Milk
  • 9og Creamed Coconut
  • 1 Vanilla Pod, scraped
  • 150ml Maple Syrup or Rice Malt Syrup
  • 100ml Coconut Oil, melted
  • 1 Pinch Fine Sea Salt

Cocoa Complex Fudge Filling:

  • 1 Cup Raw Cashew Nuts, soaked for 1-24 hour
  • 100g Almond Butter
  • 100g NYR Cocoa Complex Powder or Cocoa Powder
  • 2 tbsp Cocoa Powder
  • 60ml Maple Syrup or Rice Malt Syrup
  • 100ml Coconut Oil, melted
  • 1 Pinch fine sea salt

Topping & Decoration:

  • 50g Raw Chocolate Bar or cooking chocolate
  • 200g Raw Cashew Nuts, soaked, 1-24 hours
  • 3 tbsp Maple Syrup
  • 20ml Almond Milk
  • 1/2 Vanilla pod
  • 50g Raw Macadamia Nuts, crushed

Method:

– Add all the base ingredients to a food processor and blend until you get a rough ground consistency
– Transfer to a lined, lightly oiled 9inch cake tin, press the base mix into the bottom of the tin firmly and evenly distributed. Leave aside
– Wash out your food processor and add all ingredients for the macadamia filling
– Mix until you get a thick, smooth creamy texture (it should be very smooth)
– Take 3/4 of the mixture and add to a separate bowl and leave aside
– Now add all the ingredients of the Cocoa Fudge Filling to the food processor to the left over macadamia filling in there too
– Mix until thick, creamy and smooth
– Now take your cake tin with base already filled and with two separate spoons, add the mixture. One spoonful of the whole, one of the chocolate, one white, one chocolate. And once it covers one layer, smooth out with a clean spoon. Then with a chopstick start to do spirals in the mixture so you get swirls in the mix
– Now do exactly the same for the next layer and continue until all the mix is used up
– Set in the freezer for 2-3 hours
– Now melt your chocolate bar in a bowl on a low heat
– Add your cashew nuts, milk, vanilla and maple syrup to clean food processor and mix until really creamy and you have a pipeable icing
– Once your cake is ready, start decorating. First drizzle the melted chocolate across the cake one way and then across the other way. Then pipe your Vanilla cashew cream across one side
– Sprinkle the crushed macadamia nuts next to the line of icing and lastly stick small pieces of raw chocolate randomly for decor
– Lastly, dust a small amount of NYR Cocoa Complex Powder or Cocoa Powder over the top
– Voila! You’re done…enjoy 🙂

2 Comments
  • Michelle Shepherd

    May 21, 2017 at 11:57 am Reply

    This looks delicious! I’m going to try and make this for a family lunch next weekend! Xx

    • nicky

      May 21, 2017 at 9:34 pm Reply

      That’s wonderful Michelle. Hope it goes well! Do take a photo and let me know! Either tag me on social or pop me a mail on here.
      Much love x

Post a Comment

Sign up for Nicky's Weekly Podcast, Guided Meditations & First Access to Events. It's FREE!!!

Subscribe!