Mmmmh…!<3 This chocolate vanilla swirl cheesecake is dairy free, vegan, gluten-free, refined sugar-free, grain free, and raw. It has a crunchy, chocolate nut crust, a rich chocolate ganache layer, and a layer of swirled chocolate and vanilla cheesecake. What to you want more? It’s so delicious, it’s heaven on earth. And the best thing about this cake is, that I know it will definitely something for everybody. Of course, you can always variate between the ingredients. So, for example, you won’t to the vegan version. I know it seems like a lot to do, but it isn’t! It’s so much because of the many ingredients. But therefore the cake is unbelievably delicious! For making it easier for you I separated the ingredients for the different parts of the cake. So just figure it out by yourself… 😉
FOR THE CRUST:
FOR THE GANACHE LAYER:
FOR THE CHEESECAKE LAYER:
FOR THE CRUST: Start with placing the nuts and coconut in a food processor fitted with an ‘S’ blade. Process until the nuts become like a coarse meal. Now you add the salt, dates, cacao powder, and coconut oil and process until the mixture comes together to form a semi-coarse meal that sticks together when you press it. Scrap the mixture into the bottom a greased springform pan and press down into an even layer and then the back of a spoon, to smooth. I usually use a 9″ or 22 cm springform. As soon as you’ve doon that place in crust in the freezer.
FOR THE GANACHE LAYER: While the crust is in the freezer start with placing the chocolate chips and coconut oil in a saucepan. Heat on medium and stir with a rubber spatula until the chocolate chips have melted. Whil stir with a rubber sparula add also the coconut oil. Remove it from heat. Now also add the coconut milk, cacao powder, and vanilla and stir until smooth and well mixed again. Pour the mixture over the frozen crust. Tap on the counter a few times to smooth out the top and place back in the freezer while you make the cheesecake filling.
FOR THE CHEESECAKE LAYER: Place the soaked cashews in a blender ,make sure you drain them first, along with the almond milk. Don’t worry if you forgot the soak the cashew nuts a night before, you just can pour hot wather over them to make them smooth.;-) Then blend until this mixture is smooth and creamy. Add ½ cup + 2 tablespoons of maple syrup, the salt, sunflower lethicin, lemon juice, coconut butter, and ½ of the coconut oil to the blender and blend until smooth and creamy agian. Pour ½ of the mixture into a bowl and set aside. Add the cacao powder and the remaining ½ of the coconut oil to the blender, along with the remaining tablespoon of maple syrup. Just remove the pan from the freezer. Now you have to spoon the chocolate mixture and the vanilla mixture into the pan using a large scoop, alternating each scoop between mixtures (use a separate scoop for each mixture) so that there are large chocolate portions and vanilla portions spaced evenly in the pan. Use a butter knife or chopstick to swirl the mixture lightly together. Place back in the freezer for 1 to 1½ hours until firm.
TO SERVE: Remove from the freezer and let sit at room temperature for 30 minutes before slicing. Keep frozen when not being served. This cheesecake can be well wrapped and stored in the freezer for several months.
As you can see you don’t have to bake this cake. And another thing is that I usually give shorter reipeis to you, but maybe you’ll do this cake for something or someone special. That would really worht it to invest more then just five minutes in cooking something, haha. Just leave my a comment down below, if you are going to cake (love this expression, haha) it, what you are going to do diffrent and if you even have already done it how you liked it. At least I hope you did so!!! Otherwihse I hope you soon will have the plesure to do so!;-)