Raw Double Chocolate Cherry Cheesecake
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One of my favourite fruits and a happy reminder that Summer is on it’s way!
We have the most beautiful cherry tree in our garden and every year it yields us the most abundant beautiful deep red cherries. Picking them has become one of our favourite things to do each Summer which often ends ups with several cherry stained hands and faces as we gorge ourselves silly on our harvest!
There is something so perfect about the chocolate cherry combination. It feels unbelievably decadent and always leaves me feeling like I’ve gone for the super deluxe dessert option.
Plus the added bonus of them tasting utterly heavenly together!
This cheesecake is super delicious. It is rich and chocolatey, sweet with a little salty and yet light and airy all at the same time. And if there was ever a perfect time to eat chocolate and still stay in balance it would be Summer.
Let me tell you why:
The season of Summer in Oriental Medicine is the season of The Fire Element, which is connected to our Heart. And energetically Raw Cocoa is pure Fire Energy and incredibly stimulating and opening for our Heart. So so often when we have really intense chocolate cravings, it usually is a sign that we are craving some heart opening! Maybe because we’ve been working too hard, carrying too much responsibility or feeling a little low.
In some indigenous cultures in South America, the tribes use cocoa to blast open our senses and to help us tune in more clearly to natures communication all around us. I have been lucky enough to spend some time working with these amazing people in the Peruvian Rainforest, and we would often drink Cocoa in a ceremonial setting, allowing us to open up our third eye and hearts so that we may get clearer guidance on what actions to take next in our lives.
Not quite like what chocolate is used for over in the Western World is it! But I love that without knowing it, how cocoa is connected to opening our heart and that it makes perfect sense why we may crave it often.
Summer is the best time of the year to be able to enjoy Fire foods and stay in perfect balance! So lets crack out the cocoa baby!
Raw Cocoa Powder is the best quality cocoa to buy. It is completely unrefined and energetically pure and clean. And you need a lot less of it then maybe using confectionary cocoa.
Also, a little note on Tofu as it is the main base of the filling for this cake.
There is a lot of worry and bad press about tofu and soy and for the most part it is not all untrue if soy is being consumed in high quantities. But if being costumed occasionally and in moderation I do not feel there is a problem with it.
Here are a few of my top tips on safe and healthy soy consumption that should comfort you and to keep things in a little perspective:
- Using good quality, non GMO organic Soybeans (like tofu and tempeh) are the best to use by far. They are free of toxins and chemicals and therefore won’t be carrying any harmful toxins that are so often warned about when using tofu. So do not fret, get yourself a good organic brand and you will be fine. Clearspring do a great quality silken tofu and Taifun or Clearspring do a great quality firm tofu that we can trust.
- When using soy if we can use condiments or other ingredients that have been through a fermentation process then these good batteries in the fermented foods protect our system from ingesting any of the excess oestrogen levels that can be found in soy. So using condiments such as tamari, shoyu, miso or cocoa. Did you know that cocoa is fermented? Yup! It sure is! Isn’t that amazing?
- If we are in good health then eating soy in moderation is absolutely fine! It is if we are eating it on a daily basis or as our main source of protein when we really need to take care. For me I love a good quality tempeh or tofu for some lunch or dinner as it is light and easy, and the occasional cake like this one. Moderation, as always is the key!
So don’t be afraid to make this cake – get a good quality tofu and a good quality raw cocoa powder to use and you’ll be fine! Everything in this recipe is made from good quality natural pure ingredients and once you have a mouthful of this you’ll be so happy did!
So please enjoy and let your hearts be burst open with this utterly delicious raw chocolate cherry deliciousness!
(Yields 12 Slices)
- 300g Raw Brasil Nuts
- 250g Pitted Dates (Soaked for at least 30min)
- 125g Raw Pumpkin Seeds
- 70ml Maple Syrup
- 1/2 Tsp Sea Salt Crystals
- 50g Coconut Oil
- 25g Cocoa Powder
- 400g Firm Tofu
- 300g Silken Tofu
- 250ml Almond Milk
- 3 Heaped Tbls Agar Agar
- 1 Pinch Fine Sea Salt
- 1 Vanilla Pod Scraped
- 70g Cocoa Powder
- 175ml Maple Syrup
- 200g Cherries (Pitted)
- Pinch Sea Salt
- 40ml Apple Juice
- 30ml Maple Syrup
- 50g Fresh Cherries (For Garnish)
- Cocoa Powder for Dusting
– First make your base. Throw all dry ingredients into a food processor and pulse until the nuts and seeds are roughly chopped.
– Now add the dates and pulse again until they are roughly chopped.
– Now add the coconut oil and maple syrup and mix on a high speed for a few seconds so that everything is mixed in well. Do not mix too long as you want to keep a little texture in the nuts.
– Once done take a 9inch cake tin and oil it really well bottom and sides and add the base to it. With you hands press it down firmly and evenly so it covers the whole base of the tin.
– Put it in the freezer to start setting whilst you get your filling ready.
– In a small pan add the agar agar and almond milk and heat on a medium/low heat, constantly stirring until all the agar flakes have dissolved. You will know as you will not be able to see anymore flakes.
– Now all the other ingredients to a food processor and the almond milk/agar mix and mix on a high speed until everything is really lovely and smooth.
– Pour this mixture into the cake tin on top of the base and even it out cleanly and flat on top with a spatula.
– Put in the freezer to set for 1hr. It may take less time so check after 30min.
– Once it is set you can keep it in the fridge for a week.
– Now make your cherry coulis. Pit your cherries and slice them into half and add them to a small pan with a little apple juice and a pinch of sea salt.
– Bring to a simmer and leave to simmer until the cherries begin to break down and soften.
– Let it simmer for approx 5-7min.
– Now blend with a hand blender until lovely and smooth and add the maple syrup.
– Once the cheesecake has set, take it out and dust it generously with raw cocoa powder until it is really well covered. Now decorate some fresh cherries on top and drizzle on the lovely cherry sauce onto each serving.
Enjoy! And may your hearts be burst open with magical powers of raw cocoa!