Chocolate ‘cheesecake’ with white chocolate spheres

After looking at what seemed like a thousand recipes (okay maybe not that many), I decided to cross some of those ideas, add my favorite flavor (chocolate…drool…) and make a “cheesecake”! I have been waiting quite a while to take this particular challenge on, as, what is a cheesecake after all without dairy!! But, I must say, my first try scored 9 out of 10 from my foodie man, so this is definitely a repeat recipe 🙂

Main (blog)

VEGAN – GLUTEN FREE – LOW FRUCTOSE – PALM OIL FREE

Ingredients:

Makes one small 4 inch wide cake.

Crust

1/4 cup of raw almonds (or raw pistachios, I just didn’t have any but that would have been even better)

1/8 cup of desiccated coconut

3 dates

Top layer

3/4 cup raw cashews (soaked overnight)

2 + 1/2 tbsp glucose syrup

2 + 1/2 tbsp cacao /cocoa

1/8 cup full-fat coconut milk

2 tbsp coconut oil (melted)

White chocolate spheres

Please see a new and improved white chocolate recipe here.

Directions:

Grease a 4 inch spring form with coconut other oil so it will come out easily later (this is equivalent to 2 regular sized cheesecake slices – If you want to make a bigger size quadruple the ingredients).

Then, chuck the almonds, dates (remove pits) and desiccated coconut in a food processor and run it until the texture is crumbly but it stick together firmly when you squeeze it (see photo below in the middle). Press down firmly in the bottom of the spring form.

photo  photo (1)

Now, get all your ingredients for the top layer, except for the coconut oil, and process until smooth, then add the oil whilst processing and continue until it doesn’t get any smoother (remember, you want that creamy cheesecake feeling!).

P1070524 P1070526

Layer half of the filling on top of the crust in the spring form. Then make 4 spherical hollows (or any shape you like) and pour in the white chocolate (keep in mind that it will turn hard when it sets and give you a nice crunch to it – if you rather want it more smooth add a little canola oil to the white chocolate). Then layer the last filling on top, swirl and pop in the freezer for a couple of hours to set. Now you can carefully take off the form and store in the fridge (or eat!). Enjoy.

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Comments

  1. Wow, this looks delicious! Love that top image. Can’t believe how creamy your filling looks… mmm! I’ve never seen pure cocoa butter like that. I’d love to track some down and try this recipe. Thanks for the gorgeous post and extra tips! xx

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    • Thanks so much Laura. I was surprised at the creaminess too! It’s smooth but doesn’t leave that dairy residue on your palate. It took me some time to get a hold of the cocoa butter but I finally found it at my local bulk whole foods store (and in several online shops). It’s like a whole new world baking with it 🙂 Cxx

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  2. That looks decadent and so pretty! That might be a good dessert to bring for the 4th of July party I’m going to. Celeste 🙂

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  3. I love cheesecakes that aren’t cheesecakes! This looks amazing, I have to try this one of these days!

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Trackbacks

  1. […] know I already shared a vegan chocolate cheesecake recipe, but I had to include this one from The Ex-Sugarholic too. It just looks so fun with the white chocolate […]

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  2. […] making the chocolate cheesecake I found that the white chocolate worked great in the cake and as chips but I wanted more…. I […]

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  3. […] 5: Chocolate ‘cheesecake’ with white chocolate spheres […]

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  4. […] Fructose, glucose, glucose syrup, Sucrose, Sugar, sweet poison, the sweet poison quit plan« Chocolate ‘cheesecake’ with white chocolate spheresDelectable white chocolate […]

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