Cacao Cheesecake
Cacao Cheesecake
Cacao Cheesecake
Ingredients
For the base
- 140g almonds
- 40g oats
- 40g Tribal Moon Ceremonial Grade Cacao
- Pinch of salt
- 12 pitted Medjool dates (200g)
- ¼ tsp vanilla powder or essence
For the filling
- 120 ml coconut milk, chilled for about 4 hours
- 2 large ripe avocados
- 60ml maple syrup
- 40g Tribal Moon Ceremonial Grade Cacao
- ½ tsp vanilla powder or essence
- Pinch of salt
For the chocolate sauce
- 40g Tribal Moon Ceremonial Grade Cacao
- 2 tbsp melted coconut oil
- Tribal Moon Organic Cacao Nibs
- Pinch of salt
For the base
- Grease a 20cm loose-bottomed cake tin with a little bit of coconut oil. If you are using a silicone mold of the same size, there’s no need to grease it.
- Put the almonds, oats, Tribal Moon Ceremonial Grade Cacao, and salt into a food processor. Blend until the nuts and oats have broken down. Add the dates and vanilla then blend again until the dates have broken down and produce a sticky mixture.
- Transfer just over half of this mixture to your cake tin and press down firmly with the back of a spoon or your fingertips to create the base.
- Spoon the remaining mixture around the edges of the tin and use your fingers to press upwards from the base, creating sides about 2.5cm in depth from the base.
- Use a spoon to neaten the top of the crust.
For the filling
- Make sure your coconut milk has been in the fridge for about 4 hours so it solidifies. Scoop out the flesh of your avocado and put it into the food processor with all the other ingredients.
- Blend until completely smooth and creamy, then spoon the filling into the base.
For the chocolate sauce
- In a small bowl, mix the ingredients together until fully combined then drizzle the chocolate sauce on top of your cheesecake.
- Finish by decorating it with chopped nuts, dried fruit, edible flowers, and Tribal Moon Organic cacao nibs.
- Pop the decorated cheesecake into the freezer and leave it to sit for about 2 hours or 3 hours in the fridge, and it should be ready to eat.
IMPORTANT CACAO PREPARATION NOTES:
Depending on what type of recipe you are creating, we always try and prepare cacao in the easiest possible way with the greatest amount of care. So here are a few helpful hints on how to do that.
1.)If you need the cacao in more of a powder-type form for your recipe, just blitz larger chunks of Tribal Moon Cacao in a Nutri-Bullet, Thermomix, or Food Processor for 10 seconds. Then it is all ready to go without needing to chop or grate it. Easy 🙂
2.)If you need to turn your cacao into more of a liquid type of consistency, simply pour boiling hot water into a pot with the cacao and stir over heat until it melts. NEVER LEAVE THE CACAO as if begins to get hot. If it starts to steam, that is as hot as you want to get. Try to NEVER RAISE the temperature of the cacao above 87 Degrees Celsius as it will lose some of its medicinal qualities.
Have fun 🙂 Cacao Cheesecake Cacao Cheesecake Cacao Cheesecake Cacao Cheesecake
